December 8, 2021

Vanilla Cardamom Pear Cupcakes

You won’t miss the dairy in this plant-based pear cupcake recipe. Sunshine-y and delicious with plenty of vanilla, a hint of cardamom, and fresh pears.

COOK TIME

Total time: 40 minutes | 20 minutes hands-on

SERVING

Serves 8-12

TAGS

Dairy-Free

Dessert

Soy-Free

INGREDIENTS

1 2/3 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
3/4 c. wildCREAMERY Dairy-Free Butter, melted
3 large eggs
1/2 c. pear juice
1/2 c. WildCREAMERY Dairy-Free Sour Cream
1 tsp. vanilla extract
1 tsp. ground cardamom
1 c. fresh pears, peeled and chopped
Vanilla Lemon Buttercream:
2 lb. wildCREAMERY Dairy-Free Butter, room temperature but not too warm
2 1/2 c. powdered sugar + 2 Tbsp. for the garnish
1/4 c. pear juice
1 tsp. vanilla extract

Directions

Vanilla Lemon Buttercream:
Using a stand mixer and the beater attachment, beat the wildCREAMERY Dairy-Free Butter until smooth and creamy.
Add the sugar, pear juice, and vanilla. Beat again until super smooth.
Using an icing bag, pipe the design of your choice atop the cooled cupcakes, or frost between cake layers and over the cake.