Persimmon Cupcakes

cupcakes made with an unusual fruit
Persimmon Cupcakes
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Ingredients

Adjust Servings:
For the cupcakes
1½ cups All-purpose flour
1 tsp Pumpkin pie spice
1 tsp Baking soda
½ cup Unsalted butter at room temperature
1½ cups Sugar
2 Large eggs
¾ cup pulp Persimmons from 1-2 seeded over-ripe persimmons
½ cup Orange juice
For the persimmon frosting
¾ cup Sugar
½ tsp Ground ginger
2 Large eggs
1½ cups pulp Persimmons from 2-3 seeded over-ripe persimmons
12 oz Evaporated milk

Nutritional information

334
Calories
11g
Fat
53g
Carbohydrates
5g
Protein
83mg
Cholesterol
157mg
Sodium
Features:
    Ingredients
    • For the cupcakes

    • For the persimmon frosting

    Directions

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    These Persimmon Cupcakes are simply amazing if you can get your hands on some persimmons. Persimmons are orange-colored fruits which are known for their sweet flavor when they are completely ripe. Cut into one too soon and you will be left with a bitter taste in your mouth.

    These cupcakes are really delicious and so easy to make. Start by mixing the dry ingredients together. Then cream the butter and sugar and incorporate eggs, persimmon pulp and orange juice. Combine the wet and dry ingredients before baking in the oven. Make a persimmon frosting to top these special treats!

    To make Persimmon Cupcakes you will need the following ingredients:

    Persimmon Cupcakes Recipe-Homemade Persimmon Cupcakes-How to Make Persimmon Cupcakes

    So, how to make Persimmon Cupcakes?


    This video may vary from the original cook.me recipe

    Steps

    1
    Done
    5

    Heat the oven and prepare a cupcake tray

    Preheat the oven to 350 °F . Line a cupcake tray with paper cupcake liners.

    2
    Done
    3h 30m

    Make the frosting

    Bring all the ingredients to a boil in a medium-sized saucepan, stirring constantly over medium heat. Simmer for about a minute. Remove from the heat and allow mixture to come to room temperature before chilling in the refrigerator for at least 3 hours.

    3
    Done
    1

    Mix dry ingredients

    Mix the flour, pumpkin pie spice and baking soda together in a medium sized bowl.

    4
    Done
    3

    Cream butter and sugar

    In a separate larger bowl, cream the butter and sugar until light and fluffy.

    5
    Done
    2

    Add eggs, pulp and orange juice to the creamed butter and sugar

    Add the eggs, persimmon pulp and orange juice and mix until thoroughly combined.

    6
    Done
    2

    Incorporate the dry ingredients

    Gradually add the flour mixture to the wet ingredients until fully incorporated.

    7
    Done
    30

    Bake

    Spoon the cupcake batter into the paper cupcake liners to ¾ full. Bake the muffins for about 30 minutes, or until a skewer or a cake tester inserted comes out clean.

    8
    Done

    Serve

    Pipe the frosting onto cooled cupcakes and serve with your favorite hot beverage.

    These Persimmon Cupcakes are a great idea treat when you find persimmons in your local grocery store or farmer’s market. Just remember to wait until they are over-ripe before using! Try them out soon and don’t forget to tag #cookmerecipes in your baking posts!

    Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 1
    Athina

    Yummy-yummy! I love it! Thanks for sharing recipe!

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