Pear Cupcake with Walnuts and Pear Buttercream
A pear cupcake might not be the first flavor that comes to mind when you think of cupcakes, but once you try it, you'll wonder why you waited so long. Sweet, juicy pears pair beautifully with nutty walnuts in a light and moist cupcake.
The real highlight here is the pear buttercream, made with real caramelized pear for a unique frosting that's rich yet refreshing and perfect as a treat for fall.
Why I love this pear cupcake?
- Pear adds a natural sweetness to the cupcake and and keeps it moist.
- Walnuts bring a subtle crunch and nutty depth that pairs perfectly with pears.
- The pear buttercream is something you won't find in a typical cupcake recipe, making it super special.
- It's a pear-fect treat for fall or Thanksgiving!
Ingredient Overview
- Pears - Fresh pears are grated, toasted, and turned into both syrup and frosting. They bring juicy sweetness and moisture that makes these cupcakes unique.
- All-purpose flour, baking powder, salt - Your standard dry ingredients.
- Butter
- Sugar (granulated and powdered)
- Eggs & sour cream - Contribute moisture and a soft, tender crumb. Sour cream also adds flavor to the cupcake.
- Vanilla extract
- Walnuts
- Heavy cream
Step-by-Step Instructions
Make the Pear Frosting
- Grate peeled pears, let them drain, then toast in a pan until golden.
- Beat butter until fluffy, then mix in powdered sugar, cream, cooled pear, and vanilla.
Bake the Cupcakes
- Mix flour, sugar, baking powder, salt, butter, sour cream, eggs, and vanilla until smooth.
- Fold in walnuts, spoon batter into liners, and bake 15-20 minutes.
Make the Syrup
- Reduce pear juice and sugar into a syrup.
- Poke baked cupcakes with a toothpick and drizzle syrup while warm.
Assemble
- Pipe pear buttercream onto cooled cupcakes with a round tip.
- Garnish with chopped walnuts.
Pro Tips / Expert Advice
Baker's Tips
- Drain pears well to make sure you have enough juice for the syrup.
- Toast walnuts lightly to enhance their flavor. Make sure to watch carefully as they burn quickly.
- Add syrup while cupcakes are warm so it soaks in properly.
Common Mistakes to Avoid
- Skipping the toasting step for grated pears. This caramelization step is key to flavor and to reduce the moisture.
- Using cold butter in the frosting as it won't whip properly.
How to Make It Extra Gourmet
- Add a piece of whole cinnamon and a few cloves to the pear syrup for a cozy spice note.
- Garnish each cupcake with a thin slice of dried pear for a stylish finish.
Variations & Substitutions
- Swap walnuts for hazelnuts or pecans if preferred.
- Use Greek yogurt instead of sour cream for a tangy twist.
- Replace pear syrup with honey drizzle for a different kind of sweetness.
Storage & Freezing Info
- Store pear cupcakes in an airtight container at room temperature for 1 day or in the fridge for up to 4 days.
- Freeze unfrosted cupcakes for up to 2 months. Defrost, then add frosting before serving.
This recipe has it all - pears, walnuts and caramel. Great for a Thanksgiving table or potluck dinner!
Ingredients
For the Frosting:
- 2 pears peeled, coarsely grated, juice reserved
- 1 cup unsalted butter, room temperature 226g
- 4 cups powdered sugar 500g
- ¼ teaspoon salt
- 2 tablespoon heavy cream
- 2 teaspoon vanilla extract
For the Batter:
- 1 ½ cups all-purpose flour 180g
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature 113g
- ½ cup granulated sugar 100g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature 120g
- ½ cup whole milk, room temperature
- ½ cup chopped walnuts 60g
For the Syrup:
- Juice from 2 pears
- 1 tablespoon granulated sugar 12g
Instructions
For the frosting
- Peel and grate the pears. Let them rest in a strainer for about 10 minutes, until most of the juice has drained.
- Reserve the juice.
- In a saucepan over medium heat, lightly toast the grated pear until all the moisture evaporates and the pear is evenly browned. Set aside to cool.
- In a stand mixer, beat the butter for 3 minutes. Add powdered sugar and salt, and mix until combined.
- Add the heavy cream, the cooled pear, and beat for about 4 minutes. If the frosting is too thick, add more cream little by little until the desired consistency is reached.
- Finally, add the vanilla and mix to combine. Set aside.
For the cupcake
- Preheat oven to 350°F (180°C). Line a cupcake tin with paper liners.
- In a mixing bowl, combine flour, baking powder, and salt.
- In another bowl, cream the butter with sugar until fluffy. Add the eggs and vanilla and mix to combine. Then, add the sour cream and milk and mix until just combined.
- Add the dry mixture to this cream and mix to combine.
- Fold in the chopped walnuts with a silicone spatula.
- Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
For the syrup
- In a small saucepan, combine reserved pear juice and sugar.
- Boil until slightly thickened into a syrup (about 5 minutes).
- As soon as cupcakes come out of the oven, poke them with a toothpick and drizzle syrup over each using a spoon. Set aside.
To Finish:
- Place the buttercream in a piping bag and cut an opening of about 1 inch with a pair of scissors in the bag.
- Pipe the frosting onto the cooled cupcakes.
- Garnish with walnuts.
Notes
- Make sure the pears are dry enough, as they can release a lot of juice in the buttercream and that can make it split.
- This buttercream is chunky due to the grated pears. Make sure to use a cut piping bag with no tip or a very open tip (like the Wilton 1M) so the buttercream can flow.
- If the buttercream looks split, keep whisking and it will come together. If it's too stiff to pipe, just warm 1-2 tablespoon of the buttercream in the microwave and mix it back to the bowl.
Pear Cupcake FAQ
What flavors go well with a pear cupcake?
Hazelnuts, walnuts, pecans, almond, vanilla, and spices like cinnamon or cardamom pair perfectly with pear. You can substitute the nuts to the ones you like best or add some spices to the batter as well.
Can I use canned pears for pear cupcakes?
Yes, but drain them well and use them only in the batter. For the frosting they will not work well. You can also use the canning liquid in this case as a substitute for the syrup.
How do I keep pear cupcakes moist?
Adding sour cream to the batter and drizzling with pear syrup helps keep them soft and moist.
What other frosting goes best with pear cupcakes?
My Cream Cheese Creamy Fudge is a great option here. You can also add some freeze dried pears or DIY pear chips on the top for topping.
