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Baby Z’s Pear Cupcake with Pear Icing
Cinnamon Pear cupcake with Pear Butter Cream Icing and topped with Banana flavored cereal puffs
Servings Prep Time
24cupcakes 20minutes
Cook Time
Servings Prep Time
24cupcakes 20minutes
Cook Time
Pear Cupcakes
Pear Butter Cream
Cinnamon Pear Cupcake
  1. Preheat oven to 350 degrees. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  2. In a large mixing bowl, with an electric mixer and paddle attachment, beat butter and sugar on medium speed until smooth.
  3. Add vanilla extract to butter mixture.
  4. In a blender, puree 2-3 whole pears to make 2 cups of puree.
  5. Add Pear puree to butter mixture. Mix on low speed until pear puree is mixed in. Batter may look like it is separating.
  6. Add flour mixture into pear mixture a cup at a time, making sure ingredients are well blended after each addition.
  7. Line cupcake tin with 24 liners. Fill the cups 3/4 full and bake for 25 minutes at 350 degrees. Toothpick will come out clean when done. Remove from cupcake tin and cool on baking rack.
Pear Butter Cream Icing
  1. In a large mixing bowl, beat butter and 2 cups of powdered sugar on medium high speed for about 4 minutes until fluffy.
  2. Add salt, cinnamon and vanilla extract. Mix until well blended.
  3. Add pear puree and whipping cream. Mix thoroughly.
  4. Add additional powdered sugar as necessary to thicken Icing to desirable consistency.
  5. Pipe icing on to cooled cupcakes. Sprinkle baby cereal puffs off the top for decoration and an added crunch.