Print Recipe
4 from 5 votes

Pear and Lemon Cupcakes

These little cakes are studded with chunks of sweet pear and balanced with a touch of tangy lemon. They are so tender and delicious that you may not even need a topping, but go ahead and try the lemon glaze for an extra burst of lemony goodness.
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 cup cake flour 250 mL
  • 1/2 cup unbleached all-purpose flour 125 mL
  • 2 tsp grated lemon zest 10 mL
  • 2 tsp baking powder 10 mL
  • 1/2 tsp salt 2 mL
  • 2 large eggs at room temperature
  • 1/2 cup plain yogurt 125 mL
  • 1/2 cup unsalted butter, softened 125 mL
  • 1/2 tsp vanilla extract 2 mL
  • 1 cup granulated sugar 250 mL
  • 1 large pear, peeled and chopped

Glaze

  • 1 cup powdered sugar 250 mL
  • 2 tbsp freshly squeezed lemon juice 30 mL
  • 1/2 tsp vanilla extract 2 mL

Instructions

  • • Preheat oven to 325°F (160°C)
    • 12-cup muffin pan, greased or lined with silicone or paper liners
  • In a large bowl, whisk together cake flour, unbleached flour, lemon zest, baking powder and salt. Set aside.
  • Place the eggs, yogurt, butter, vanilla and sugar in the Vitamix container and secure the lid. With the switch on Variable, select speed 1 and turn the machine on. Gradually increase the speed to 7 and blend for about 30 seconds or until smooth.
  • Pour the egg mixture over the flour mixture and stir until almost moistened. Gently fold in pear just until incorporated.
  • Scoop the batter into the prepared muffin cups, dividing equally.
  • Bake in preheated oven for 27 to 30 minutes or until a tester inserted in the center of a cupcake comes out clean. Let cool in pan on a wire rack for 10 minutes, then carefully transfer cupcakes to the rack to cool completely.
  • Glaze: Place powdered sugar in a medium bowl and whisk in lemon juice and vanilla. If the mixture is too stiff to pour, stir in more lemon juice, 1 tsp (5 mL) at a time, to make a thick glaze.
  • When the cupcakes are completely cooled, drizzle glaze on top and let dry.
  • For the most accurate measurements when making baked goods, weigh your dry ingredients. For this recipe, you’ll need 137 g cake flour, 57 g unbleached flour, 200 g granulated sugar and 120 g powdered sugar.
  • Cake flour gives cakes and pastries a delicate, tender texture because it is very low in gluten.