Ginger Pear Cupcakes with Miso Salted Caramel | Cupcake Project

Ginger Pear Cupcakes with Miso Salted Caramel

The crystallized ginger on top of these cupcakes was a last minute addition.  However, it rounded out the flavor of these ginger pear cupcakes with miso caramel glaze so well that I’m listing it as a required ingredient – not an optional topping.  My food stylist/photographer husband put the candied ginger in a little nest for aesthetics, but I’d recommend spreading it out so that you get a little piece of it in each bite for the optimal eating experience.  That way, each mouthful will fill you with buttery yellow cake, fragrant and juicy pear, oozey sweet and salty caramel, and sharp, spicy ginger – cupcake nirvana.


Ginger Pear Cupcake Recipe

To make the ginger pear cupcakes, add ground ginger and chopped pears to your favorite yellow cake recipe.  I started with a pound cake cupcake recipe which produces really dense cupcakes.  If you like lighter/fluffier yellow cake, try my sour cream cupcake recipe instead.

Ginger Pear Cupcakes with Miso Salted Caramel

Yield: 12 cupcakes

Ginger Pear Cupcakes with Miso Salted Caramel

Ingredients

  • 3/4 C unsalted butter
  • 1 1/2 C sugar
  • 3 eggs
  • 1 1/2 C cake flour
  • 1/2 C whole milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground ginger (If you like a stronger ginger flavor, you can double this.)
  • 1 ripe but not overripe pear, chopped into 1/4 inch cubes

Instructions

  1. Cream butter and sugar together.
  2. Beat in eggs, one at a time.
  3. Beat in flour, one cup at a time, alternating with milk.
  4. Add vanilla and ginger.
  5. Beat on medium-high to high speed for two minutes, scraping down sides of bowl.
  6. Fold in pears.
  7. Divide evenly between 12 cupcake liners (liners will be filled almost all the way to the top).
  8. Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.

Notes

Miso Salted Caramel

See my post on salted caramel with miso for the salted caramel recipe. Spread the caramel on the cupcakes just before serving. If the caramel is put on too soon, it will dissolve into the cupcake. The cupcakes won't look as nice and they will become too dense.

Top the cupcakes with chopped crystallized ginger.

http://www.cupcakeproject.com/2011/01/ginger-pear-cupcakes-with-miso-salted.html

 

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15 Responses to Ginger Pear Cupcakes with Miso Salted Caramel

  1. Anonymous January 22, 2011 at 5:42 am #

    as someone who LOVES ginger in all of its forms – crystallized, fresh, ground – these look yummy..

    p.p. pumpkin eater

  2. Megan January 22, 2011 at 3:25 pm #

    I made these this afternoon and they are fabulous! My sons (7 and 2) both loved them and even snuck back into the kitchen to grab seconds before the cupcakes even finished cooling! I made the miso salted caramel, too. It wasn’t as sweet as I had been expecting, but didn’t stop me from eating it! It was my first time making caramel and I think I may have pulled it from the heat a little too early. Thanks so much for two great recipes – we will definitely be making these again soon!

  3. Me January 23, 2011 at 3:02 pm #

    Mmmm! That looks so yummy!

    A friend of mine is trying to get her website out there:

    http://www.caramelapplesandmore.com

    They’re hosting a giveaway worth $100 at:
    http://iminthekitchentonight.blogspot.com/2011/01/valentines-day-giveaway.html

    If the blog address doesn’t post right, you can find details on the giveaway at:

    iminthekitchentonight.blogspot.com
    or
    caramelapplesandmore.com

    These treats are absolutely delish. Will you help me spread the word?

    Thanks!
    ~Em

  4. Momma Cupcake January 24, 2011 at 4:09 pm #

    Oh Lordy….I can practically taste it! so disgustingly good!

  5. Joy January 25, 2011 at 7:21 pm #

    Great twist on caramel.

  6. Cupcake Wedding Cakes January 30, 2011 at 5:32 am #

    They look so delicious. I love cupcakes and love caramel so these seem like a winning combination. Stunning photos too, really add to the post.

  7. K Blue February 2, 2011 at 9:24 pm #

    I made these today for Chinese New Year! I used your sour cream cupcake recipe. It was so much fun – and yummy too!
    I was so excited about the miso caramel… while being so nervous about the addition of sour cream. It was wonderful though. Thank you so much for a great recipe!

  8. Rose Gold February 4, 2011 at 1:35 pm #

    I love the sweetness with a little bit of fiery in it. This is good for the winter cold. Thanks so much for the recipe.

  9. Melanie Schoenhut February 4, 2011 at 2:00 pm #

    Gosh. This looks so tempting. My kids will surely love this cupcake. I can’t wait to see their faces when they see this on the table. Thanks for the recipe.

  10. MrsCLS March 13, 2011 at 10:23 am #

    If you only have “can” pears..would that work?

  11. Stef March 13, 2011 at 4:53 pm #

    MrsCLS – Yes, canned pears will be fine.

  12. Patricia September 28, 2014 at 3:17 pm #

    The recipe doesn’t list baking soda or powder as an ingredient. Is this correct?

    • Stef September 29, 2014 at 1:47 pm #

      Yes… it’s a dense cake so it doesn’t need it.

Trackbacks/Pingbacks

  1. 50 Caramel Recipes - A Night Owl Blog - September 6, 2013

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