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
Ingredients
- 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
Instructions
- Preheat oven to 350. Line muffin tin with cupcake liners.
- Toss diced apple and pear pieces with 1 tablespoon flour, set aside.
For the Batter
- Combine flour salt, baking powder, and baking soda in a bowl. Set aside.
- 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
- 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
- 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.