Lots of vegan lemon buttercream – plenty of vanilla – a hint of cardamom – and fresh juicy pears lurk inside this sunshiney gem of a cake!
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 wildCreamery plant-based butter, melted
3 large eggs
1/2 cup pear juice
1/2 cup wildCreamery plant-based sour cream
1 tsp. vanilla extract
1 tsp. ground cardamom
1 cup fresh pears, peeled and chopped
Preheat the oven to 350 degrees.
Grease and line two 8” cake pans with parchment paper, or 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 cakepan halfway with the batter, or 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. wildCreamery plant-based 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.
