Go Back
Pear Cupcakes Recipe

Easy Pear Cupcakes Recipe

These pear cupcakes are moist, tender, and bursting with natural sweetness from fresh pears. Perfect for brunch, dessert, or a family treat, this recipe is easy to follow and beginner-friendly. The cupcakes stay soft and flavorful for days and can be customized with spices, nuts, or chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 11
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium ripe pears Bosc or Anjou – peeled, cored, and chopped or pureed
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup butter melted or softened
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup milk whole or plant-based
  • Optional: ½ tsp cinnamon or nutmeg
  • Optional: ¼ cup walnuts or pecans
  • Optional: ¼ cup chocolate chips

Equipment

  • Mixing bowls (large and medium)
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Cupcake tray and paper liners
  • Spatula
  • Oven thermometer (optional)
  • Cooling rack

Method
 

  1. Preheat Oven: Heat to 350°F (175°C) and line a cupcake tray with paper liners.
  2. Prepare Pears: Peel, core, and chop or puree pears. Sprinkle with a little lemon juice to prevent browning.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon.
  4. Combine Wet Ingredients: In another bowl, cream butter and sugar, then add eggs one at a time. Stir in vanilla extract and milk.
  5. Fold in Pears: Gently fold pears into wet ingredients. Add optional nuts or chocolate chips. Avoid overmixing.
  6. Fill Cupcake Liners: Fill liners ⅔ full with batter.
  7. Bake: Bake 20–25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Frost: Cool on a rack for 5 minutes, then frost with cream cheese, buttercream, or caramel drizzle if desired.

Notes

  • Use ripe but firm pears to avoid watery cupcakes.
  • Do not overmix the batter to keep cupcakes tender.
  • Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.
  • For freezing, wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
  • Spice variations: cinnamon, nutmeg, ginger, or cardamom.
Pear Cupcakes Recipe