One of my dearest friends mentioned to me how she’d love to bring treats to her pottery pals once classes reconvened in the summer. ☀️
I remembered that comment, and the “re-inception” date.
Thus, I decided to create that very morning – something sunny, something cheerful, and something delicious to share!
Lemon Vanilla Cardamom Pear Cupcakes
Lots of lemon buttercream – plenty of vanilla – a hint of cardamom – and fresh juicy pear lurk inside these sunshiney gems 🧁🍋🍐😋💛
After picking up the little cakes, I received this text:
I’m as pleased as punch – or, as pleased and Lemon Vanilla Cardamom Pear Cupcakes!!
Lemon Vanilla Cardamom Pear Cupcakes
Vanilla Cardamom Pear Cupcakes:
1 2/3 cup all purpose flour
1 cup white sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
3/4 cup butter, melted (1 1/2 sticks)
3 large eggs
1/2 cup pear juice
1/2 cup sour cream
1 tsp. vanilla extract
1 tsp. ground cardamom
1 cup fresh pears, peeled and chopped
Preheat the oven to 350 degrees.
Line a cupcake/muffin tin with paper liners.
Whisk together the flour, sugar, baking powder and soda, and sea salt in a large bowl.
In another bowl, whisk together the butter, eggs, pear juice, and sour cream.
Combine the two mixtures and fold in the vanilla, cardamom, and fresh pears.
Fill each muffin liner about 3/4 of the way full.
Bake for 20-22 minutes, until golden brown and a toothpick inserted in the center of one mini cake comes out clean.
Set aside and cool COMPLETELY before frosting.
Vanilla Lemon Buttercream:
2 lbs. butter, room temperature
1 1/4 cup powdered sugar (+ 2 Tbs. for the garnish)
juice of 1 fresh lemon (reserve the zest for the garnish)
1 tsp. vanilla extract
Using a stand mixer and the beater attachment, beat the butter until smooth and creamy.
Add the sugar, lemon juice, and vanilla. Beat again until super smooth.
Using an icing bag, pipe the creatures and creations of your desire atop the cooled cupcakes.
Garnish and dust with powdered sugar and fresh lemon zest.
