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5 from 1 vote

Persimmon Cupcakes

Finding perfect persimmons can be tricky, but they make some amazing cupcakes.
Prep Time10 mins
Cook Time30 mins
Chill3 hrs
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: persimmon cupcake recipe, persimmon cupcakes, persimmon frosting
Servings: 12 cupcakes
Calories: 334kcal


Cupcake Ingredients

  • cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ cup unsalted butter at room temperature
  • 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
  • cups persimmon pulp the inside of 2 to 3 over-ripe seeded persimmons
  • 12 oz evaporated milk


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.


*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.


Calories: 334kcal | Carbohydrates: 53g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 157mg | Potassium: 143mg | Sugar: 41g | Vitamin A: 405IU | Vitamin C: 5.7mg | Calcium: 89mg | Iron: 1.1mg