Set a few of these aside and have them without frosting for a quick & tasty breakfast
Pear Cupcakes
½ tsp
dry ginger
½ tsp
nutmeg
½ tsp
cinnamon
2 ¾ cup
all purpose flour
1 ½ tsp
baking soda
1 cup
butter
2 cups
sugar
3
eggs
1 tsp
vanilla
3
medium pears peeled & chopped
1 cup
pear juice
Maple Frosting:
4 cups
icing sugar
½ cup
butter (softened)
1 tsp
maple extract
¼ cup
milk
For the cupcake:
Preheat oven to 350 F.
Sift dry ingredients together.
Cream butter & sugar.
Add eggs one at a time until fully incorporated.
Add vanilla.
Alternate adding dry ingredients with pear juice.
Fold in pears.
Bake in lined muffin tins for approximately 15-20 minutes.
For the frosting:
Cream butter & sifted icing sugar.
Add maple essence & milk.
Spread frosting on top of cupcakes.
Lick bowl!
Servings per recipe: 24
Serving size: 1 cupcake
3 1/2 starch
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
I’ve made this cake a few times now. It’s a keeper!
We’re glad you’re enjoying this recipe!