Description
These tender, plush cupcakes combine nutty brown butter, juicy pears, and a tangy mascarpone frosting for the ultimate easy fall treat. Perfect for gatherings or cozy weekends, they’re a foolproof, crowd-pleasing dessert that captures all the best flavors of autumn.
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 1/2 cups (190g) all-purpose flour (or 1:1 gluten-free blend)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk (or unsweetened almond milk)
- 2 teaspoons vanilla extract
- 2 medium ripe pears, peeled, cored, diced (about 1 1/2 cups/200g)
- Zest from 1 lemon (optional)
- 8 oz (225g) mascarpone cheese, cold
- 1 1/4 cups (150g) powdered sugar
- 2–3 tablespoons (30-45ml) heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Double-line if pears are extra juicy.
- In a small saucepan over medium heat, melt 1/2 cup butter. Stir often for 5–7 minutes until it foams and turns golden brown with a nutty aroma. Remove from heat and pour into a heatproof bowl to cool.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Sift if flour is lumpy.
- In a large bowl, whisk together granulated sugar, brown sugar, and cooled brown butter until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla and milk.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in diced pears and lemon zest (if using), being careful not to break up the pears.
- Spoon batter into lined muffin cups, filling each about 2/3 full. Bake for 18–22 minutes, until tops are golden and a toothpick inserted in the center comes out clean. Rotate pan halfway through baking.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat mascarpone, powdered sugar, heavy cream, vanilla, and a pinch of salt until smooth and fluffy (2–3 minutes). Add more cream if needed for spreadable consistency.
- Pipe or spread mascarpone frosting onto cooled cupcakes. Garnish with cinnamon or thin pear slices if desired. Serve immediately or chill for a firmer frosting.
Notes
Use ripe but slightly firm pears for best texture. Don’t overmix the batter to keep cupcakes light. If using very juicy pears, pat them dry before folding in. Wait until cupcakes are completely cool before frosting to prevent melting. For gluten-free, use a 1:1 flour blend; for dairy-free, substitute vegan butter, almond milk, and dairy-free cream cheese. Cupcakes can be made a day ahead and frosted before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20
- Sodium: 160
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
Keywords: brown butter, pear, mascarpone, cupcakes, fall dessert, easy cupcakes, autumn baking, fruit cupcakes, holiday dessert, kid friendly