These paired with a comforting brown sugar buttercream just scream Autumn coziness to me.
adapted from Inside a British Mum's Kitchen
Preheat over to 350 degrees
Prepare cupcake pan with liners (remember to double them up if you want to see the pretty wrappers!)
•2 sticks unsalted butter at room temp
•1 1/5 cups granulated sugar
•1 cup sour cream
•3 cups flour
•pinch of salt•1 tsp baking powder
•1 tsp cinnamon
•1/4 tsp nutmeg
•2 large ripe pairs, diced
•flour for dusting
Cream butter and sugar together until fluffy. Mix in eggs one at a time. Mix in sour cream. Combine next 5 dry ingredients in a separate bowl. Stir lightly with a whisk (I'm lazy, I do this instead of sifting :D). Add the dry mixture to the creamed mixture and mix just until combined.
In a small bowl, dust the chopped pairs with flour and toss. Gently fold the pears into the batter.
Fill cupcake liners 3/4 full and bake 20-25 minutes, until toothpick comes out clean.
While these are cooling, make:
Brown Sugar Buttercream:
3/4 cup unsalted butter, softened
1/3 cup brown sugar
1/2 tsp cinnamon
3 cups powdered sugar
3 tbsp whipping cream
In mixer, combine first three ingredients, then alternately add powdered sugar and whipping cream until smooth and fluffy.
Frost these up and enjoy while watching the leaves fall outside!
Until next time...