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.
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.