Cake Central › Recipes › Pear And French Vanilla Cup Cakes W White Chocolate Frosting

Pear and French Vanilla Cup Cakes w/ White Chocolate Frosting.

By Strawn Cakes and Bakes

About This Recipe

This is a refreshing lightly sweet cupcake. Original recipe can be found in "1000 Cupcake Recipes" I made changes. 





  • 1 lg egg 
    1/2 cup (1 stick) butter
    1/2 cup buttermilk 
    2 pears (peeled, cored and chopped) 
    1 1/2 tsp vanilla extract
    1 1/2 cups + 1 tbsp self rising flour sifted 
    1 tsp baking powder 
    1/4 tsp sea salt 
    3/4 cup sugar 
    1/4 cup brown sugar 
    Nutmeg and cinnamon or ginger to taste may be added.
    makes 12 servings




Preheat oven to 350 F

line cupcake pan with paper cups.

beat egg, oil, milk and vanilla extract until well mixed.

Mix sifted flour, baking powder, salt and sugar in a bowl then pour egg mixture and stir just enough to combine.

fold in pears

use regular size ice cream scoop to divide mixture between the paper cups and bake in oven for 20-25 minutes.

test with a wooden toothpick, if it comes our clean , the cakes are done.

transfer to wire rack to cool.

These may be served as is or with your favorite frosting. We used Ghirardelli white chocolate buttercream. Another good pairing is brown sugar and cinnamon frosting.


Comments (7)

Absolutely yummy! One of my personal favs.
Started to make this recipe and am now unsure. Do you really add salt and baking soda with self rising flour?
seems odd, I know, but yes. Experiment a bit though. I add, subtract or change ingredients all the time. So just have fun with it! Kinda make it your own. Let me know how it goes. I' m adding french vanilla pudding next go round. Which means I'll have to adjust t
he flour and eggs.
Where do you find ghiradelli white chocolate buttercreme icing?
I swear to you it's just simple buttercream with melted ghirardelli white chocolate baking squares. Sounds fancy though right ? Place white baking squares (about 1-2 oz for ea. cup of frosting to be made) and 1-2 tbsp of which ever liquid you choose ( milk, whipping cream, etc...) in a microwave safe container. Heat mixing between burst until completely melted and smooth (30 sec burst). Let it cool and add it to the butter and/or shortening in the creaming phase and proceed as usual. I wish I could tell you I'd measured everything but it's a "to taste" sort of thing for me. There is a more precise recipe. I have it around here somewhere. If you'd like it, let me know. I'll dig it up for you.
StrawnCakznBakz I would love to get your recipe for the white Chocolate icing sounds great!
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