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Persimmon Spice Cupcakes with Vanilla Ginger Buttercream Frosting
KITCHENAID17Ingredients
45Minutes
330Calories
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Ingredients
US|METRIC
12 SERVINGS
- 3 Fuyu persimmons (stems removed and coarsely chopped)
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. cinnamon (plus more for sprinkling)
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/8 tsp. allspice
- 1/8 tsp. 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 Tbsp. milk
- 2 tsp. minced ginger
- 1/2 tsp. vanilla
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Directions
- 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.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium180mg8% |
| Potassium80mg2% |
| Protein3g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber<1g2% |
| Sugars37g |
| Vitamin A8% |
| Vitamin C8% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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