Ginger Pear Cupcakes with Miso Salted Caramel

Servings 12 cupcakes


  • 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


  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.

Recipe 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.