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Gluten Free Spiced Pear Cupcakes

These are gorgeous fall cupcakes, with chunks of pear, maple, bourbon, and all the spices
Prep Time20 minutes
Cook Time22 minutes
Cooling time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: bourbon, cinnamon, fall, gluten free, maple, pear, spiced
Servings: 3 Cupcakes
Calories: 350kcal
Author: Amelia Farber

Equipment

  • Cupcake pans
  • Electric mixer

Ingredients

For the cupcakes:

  • 3 large eggs
  • 3/4 Cup canola oil
  • 3/4 Cup sour cream
  • 3/4 Cup pear puree instructions below
  • 1 tsp vanilla extract
  • 2 Tbsp bourbon
  • 1 Cup white sugar
  • 1 Cup gluten free 1-1 flour mix with xanthan gum included (if your mix doesn't contain xanthan gum, add 1/2 tsp now)
  • 1 Cup blanched almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 1 1/2 Cups peeled, cored, chopped pears instructions below

For the buttercream:

  • 2 Cups salted butter room temperature
  • 5-6 Cups sifted powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cinnamon
  • 1/4 Cup maple syrup
  • 1/4 Cup pear puree
  • 1 Tbsp bourbon

Instructions

  • First, preheat the oven to 350° F and line two 12-cupcake pans with paper cupcake cups. Then peel your pears. Once peeled and cored, puree about 3-4 pears, to get 3/4 cup of puree and set aside. Then, in a large bowl, whisk together the pear puree with the eggs, oil, sour cream, vanilla, bourbon and sugar. Then add in the flour, almond flour, baking soda, and baking powder, salt, and spices and stir to combine. Then peel and core remaining pears and chop into 1/2 inch pieces. Add these chopped pears to the batter and stir until combined. Then, spoon batter into your cupcake cups – each one should be about 3/4 full. Bake for 22-27 minutes or until golden brown and a toothpick inserted into the center of a cupcake comes out clean (do not underbake or the peaches will be gummy). Let cool completely before frosting.
  • While the cupcakes are cooling, make the buttercream. In a large bowl, using an electric mixer, beat together the butter and 1 cup of the powdered sugar until smooth. Add in three more cups of powdered sugar and beat until completely combined. Add in the vanilla, spices, and maple syrup and beat. If the buttercream is still too loose, add more powdered sugar until it is stiff enough to pipe onto the cupcakes. Scoop the buttercream into a piping bag and pipe onto cupcakes, then serve!