Persimmon Spice Cupcakes With Vanilla Ginger Butter

Name: Persimmon Spice Cupcakes With Vanilla Ginger Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Fuyu persimmons stems removed and coarsely chopped; 1 1/2 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon plus more for sprinkling; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/8 teaspoon allspice; 1/8 teaspoon cloves; 1/2 cup unsalted butter; 1 cup granulated sugar; 1/2 cup milk; 2 eggs; 1/4 cup unsalted butter; 2 cups powdered sugar; 2 tablespoons milk; 2 teaspoons minced ginger; 1/2 teaspoon vanilla

Servings: persons

3 Fuyu persimmons stems removed and coarsely chopped
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon plus more for sprinkling
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon cloves
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup unsalted butter
2 cups powdered sugar
2 tablespoons milk
2 teaspoons minced ginger
1/2 teaspoon vanilla

1
Heat oven to 350u00b0F. Line the KitchenAid(R) Professional-Grade Nonstick Muffin Pans with paper baking liners.
2
In a KitchenAid(R) 13-Cup Food Processor, pulse chopped persimmons until mostly smooth. Measure out 3/4 cup pulp; save or discard leftovers.
3
In large bowl, whisk flour, baking soda, 1/2 teaspoon cinnamon, nutmeg, salt, allspice and cloves. In separate large bowl or bowl of a KitchenAid(R) Stand Mixer, cream butter and sugar on medium speed until light and fluffy. Add persimmon pulp, milk and eggs; beat on medium speed until combined. Add flour mixture and stir until well combined.
4
Divide batter evenly among paper baking cups (about 3/4 full). Bake 30 minutes until toothpick inserted in center comes out clean. Transfer cupcakes to cooling rack to cool completely.
5
For the frosting
6
Meanwhile, in a large bowl or clean bowl of a Stand Mixer, beat butter until smooth and creamy. Beat in powdered sugar. Stir in milk, ginger and vanilla.
7
Frost fully cooled cupcakes. Sprinkle with cinnamon, if desired.

995

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 Fuyu persimmons stems removed and coarsely chopped, 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon plus more for sprinkling, and more.

Yes, Persimmon Spice Cupcakes With Vanilla Ginger Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Persimmon Spice Cupcakes With Vanilla Ginger Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions