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Persimmon Cupcakes
Finding perfect persimmons can be tricky, but they make some amazing cupcakes.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Chill
3
hours
hrs
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
334
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
1½
cups
all-purpose flour
1
tsp
pumpkin pie spice
1
tsp
baking soda
½
cup
unsalted butter
at room temperature
1½
cups
sugar
2
large eggs
¾
cup
persimmon pulp
the insides of 1 to 2 seeded over-ripe persimmons
½
cup
orange juice
Persimmon Frosting Ingredients*
3/4
cup
sugar
½
tsp
ground ginger
2
large eggs
1½
cups
persimmon pulp
the inside of 2 to 3 over-ripe seeded persimmons
12
oz
evaporated milk
US Customary
-
Metric
Instructions
Cupcake Instructions
Preheat oven to 350ºF.
In a medium-sized bowl, whisk together flour, pumpkin pie spice and baking soda.
In a large bowl, cream butter and sugar, then mix in eggs, persimmon pulp and orange juice until thoroughly combined.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners ¾ full with batter.
Bake for 30 minutes or until a toothpick can be inserted and removed clean.
Persimmon Frosting Instructions
Place all ingredients in a medium-sized saucepan over medium heat.
Stir continuously until the mixture comes to a boil.
Allow to boil for approximately 1 minute.
Remove from heat and allow mixture to come to room temperature.
Refrigerate for at least 3 hours.
Pipe frosting onto cooled cupcakes using a pastry bag with a star tip.
Notes
*This frosting recipe can also be used to make persimmon pie: simply mix all of the ingredients and bake in a pie crust as you would pumpkin pie.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
53
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
83
mg
|
Sodium:
157
mg
|
Potassium:
143
mg
|
Sugar:
41
g
|
Vitamin A:
405
IU
|
Vitamin C:
5.7
mg
|
Calcium:
89
mg
|
Iron:
1.1
mg