Fresh Apple Pear Cupcakes

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Fresh fruit, spices, and  a vanilla cupcake….oh my!  la Creme de la Crumb put it all together into one moist and delicious package.   The kids will love these, too!

Fresh Apple Pear Cupcakes

  • 1 gala or fuji apple, diced
  • 1 tablespoon flour
  • ¼ teaspoon cinnamon
For the Cupcakes
  • 1 bartlett pear, diced
  • 1½ cups flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup sugar
  • 2 tablespoons cream cheese, softened
  • ¼ cup butter, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 egg
  • ½ cup greek yogurt + ¼ cup milk or heavy cream, mixed
For the Topping
  • 4 tablespoons flour
  • 4 tablespoons brown sugar
  • 4 tablespoons butter, room temp (may use spreadable margarine)
  • ½ teaspoon cinnamon
For the Glaze
  • 1 cup powdered sugar
  • 1½ tablespoons milk
  • ¼ teaspoon almond extract
  • 1 tablespoons cream cheese, softened
  1. Preheat oven to 350. Line muffin tin with cupcake liners.
  2. Toss diced apple and pear pieces with 1 tablespoon flour, set aside.
For the Batter
  1. Combine flour salt, baking powder, and baking soda in a bowl. Set aside.
  2. In another bowl cream sugar, cream cheese, and butter. Add milk, vanilla, and almond extract. Beat in egg. Stir in greek yogurt-milk mixture. Stir in apple and pear pieces. Pour batter into cupcake liners about ⅔ full.
Make the Topping
  1. Combine flour, brown sugar, and cinnamon. Mash in softened butter or margarine with a fork. Drop 1-2 teaspoons of topping mixture onto cupcakes. Bake 17-20 minutes or until an inserted knife or toothpick comes out clean. Allow to cool completely.
Prepare the Frosting
  1. Whisk together powdered sugar, milk, and cream cheese. Stir in almond extract. Drizzle over cupcakes or dup cupcakes into glaze. Allow to set. Store in airtight container. Best eaten within 1-2 days.

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