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.
Beat in flour, one cup at a time, alternating with milk.
Add vanilla and ginger.
Beat on medium-high to high speed for two minutes, scraping down sides of bowl.
Fold in pears.
Divide evenly between 12 cupcake liners (liners will be filled almost all the way to the top).
Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.
Notes
Miso Salted CaramelSee 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.