Persimmon Spice Cupcakes with Vanilla Ginger Buttercream Frosting
Persimmon Spice Cupcakes with Vanilla Ginger Buttercream Frosting
Ingredients
1/2 teaspoon vanilla
2 teaspoons minced ginger
2 tablespoons milk
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter
2 eggs
1/2 cup milk
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
1/8 teaspoon cloves
1/8 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon, plus more for sprinkling
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 to 3 fuyu persimmons, stems removed and coarsely chopped
Step by step
Heat oven to 350°F. Line the KitchenAid® Professional-Grade Nonstick Muffin Pans with paper baking liners.
In a KitchenAid® 13-Cup Food Processor, pulse chopped persimmons until mostly smooth. Measure out 3/4 cup pulp; save or discard leftovers.
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® 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.
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.
For the frosting: 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.
Frost fully cooled cupcakes. Sprinkle with cinnamon, if desired.