Experiment #1 Pear Champagne Cupcakes

RATING: Awesome.

oook, so these spawned from the great idea of buying a bag of a dozen pears at costco. After 2 days of eating 2 pears a day at work (4 pears too many), I decided i needed a quicker way to dispose of these. Enter Pear Cupcakes. Not only are they pear, but they have cheap booze in them. I’m usually not a fan of creamcheese frosting…but I let it slide on this one. I didn’t listen to how much champagne it said to put in the frosting, I was too busy watching Conan. So mine was a little runny. But nonetheless, they were gone before lunch. Suck it cake mix.

Bubbly Pear Cupcakes
Cobbled together by YumSugar.com

For cupcakes:
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
3 eggs
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup champagne

For frosting:
1/4 cup (1/2 stick) butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (sifted)
2 tbsp champagne (you may want to up this, just make sure it’s not runny)

  1. Preheat oven to 350F.
  2. In a small bowl sift flour, baking soda and salt. Set aside.
  3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
  4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
  5. Slowly add in flour mixture – I do it 1/3 at a time – making sure it is fully incorporated.
  6. Stir in vanilla and champagne.
  7. Stir in pears.
  8. Line a cupcake tin with cupcake liners.
  9. Scoop an even amount of dough into each cup – I filled them to the top. You should have enough for about 24 cupcakes.
  10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color. I baked for much longer.
  11. While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired.
  12. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
  13. When cupcakes are completely cooled, top with frosting. Decorate if you have anything. I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.