Happy Halloween to all! I didn’t get a chance to carve pumpkins this year but the picture above is from a friend’s pumpkin carving contest last year. Can you guess which one is mine?? I’m sure it’s pretty obvious. And I won the contest!
I’m not making any cupcakes this year for Halloween but came across these cute ones from Bakerella:
Maybe next year I’ll have to try out some of these decorations. The pumpkins and spider webs are particularly cute!
I hope you all have a happy and safe Halloween!
Fall is the best time of year. It’s finally cool and no longer humid, boot wearing weather! Plus it’s leaf peeping time! Looking at the beautiful colors of the fall is one of the few times that I love the weather in New England.
Going apple picking is one of my favorite fall activities. If you spend any time on Pinterest you know that apples and pumpkins get all the credit in the fall recipe arena. The apple and pumpkin definitely dominate most of the recipes you see at this time of the year. But everyone forgets that fall is also pear season! I love pear picking just as much as apple picking. Plus pear recipes at this time of year seem so much more unique than an apple or pumpkin recipe.
[Inspired by Annie Eats]
Makes 16 cupcakes
- 3 medium pears peeled, cored, and chopped
- 1 stick butter at room temperature
- 3/4 cup sugar plus 3 Tbsp. sugar, divided
- 1 and 1/4 cup flour
- 1/2 Tsp. cinnamon
- Dash of ginger
- Dash of nutmeg
- 2 Tsp. baking powder
- 1/2 Tsp. salt
- 1 Tsp. vanilla bean paste (found on Amazon)
- 1/2 cup skim milk
- Heat oven to 350° F. Line cupcake pans with paper liners. Set aside.
- Heat 1 tablespoon of water in a large skillet over medium heat. Stir in the pears, 3 tablespoons of the sugar, the cinnamon, ginger and nutmeg. Reduce heat to medium-low and cook mixture until the pears are fork tender, about 7-8 minutes. Set pear mixture aside.
- In a medium mixing bowl, whisk together flour, baking powder and salt.
- In a separate bowl or the bowl of a stand mixer, beat butter and sugar together until light in color.
- Add eggs one at a time and mix to combine. Scrape down the sides of the bowl if needed.
- Add in half of the flour mixture into the sugar, butter, and egg mixture and mix to combine. Add in half of the milk. Repeat with the remaining flour mixture and milk until all ingredients are combined.
- Fold in cooked pears until well combined in the batter.
- Divide batter among the cupcake pans and cook the cupcakes for 20 minutes or until golden brown.
- Allow to cool completely before frosting.
- 1 stick of butter at room temperature
- 8 oz. mascarpone cheese
- 1/4 cup honey
- 3 cups powdered sugar
- 1-2 Tbsp. milk (as necessary)
- Cream together butter and mascarpone cheese until combined. Add in honey.
- Add in powdered sugar one cup at a time until well combined.
- If the mixture is too thick, add in a little bit of milk at a time until you get your desired consistency.
- Frost cupcakes.
These cupcakes taste like a bite of fall! The pears make it so these cupcakes almost can’t dry out. I had one when they were fresh and one from the freezer a week later and they tasted just as good as the first day. The honey mascarpone frosting is pretty sweet but the actual cupcake isn’t super sugary so it balances out when you eat them together. I brought these cupcakes into work and someone told me the cupcakes reminded her of her childhood. She couldn’t quite pin point why but I’m going to assume that is a good thing!