Super moist & yummy = these pear and lemon cupcakes. These 2 words say it all.
The sour cream is the secret to making these cupcakes / muffins ultra soft & moist. The sour cream replaces part of the butter. You could if you don't have sour cream, using buttermilk will work as well, but sour cream will just make them that little extra soft and moist.
The crumble adds a little extra to make the cupcakes / muffins have a moist and soft texture and a crumbly, hard texture to compliment it. Cinnamon is optional but pear and cinnamon go really well together and with the little zing of lemon, the flavor of these cupcakes is really tasty.
You could also change the fruit, change it to apples or blueberries etc... This batter recipe is so versatile and will work amazingly to make moist and fluffy Cupcakes & Muffins .One secret to get really good muffins is to leave a small amount of lumps in the batter, this creates small pockets of air in the muffins which is what you expect of a good muffin. If you are making cupcakes, it's okay to mix a little further until all the ingredients are fully combined.
This recipe makes 13 cupcakes but if you made muffins (so you put them into bigger cases) it would make less, close to 10.
This recipe is very straight-forward, the only thing you need to do more than making usual cupcakes / muffins, the crumble topping but don't worry it's super easy and you could do it with your hands if you don't have a stand-mixer. I make this recipe by hand but likewise, to make it a little easier you could use a stand-mixer.
PS: A very easy way to reduce waste is to change your paper cupcake cases for silicone ones. They are very easy to wash, you don't need to grease them or do anything extra compared to paper ones and on the long term, it saves you money. Not to mention it's one less thing that will end up in the ocean so please think about switching your paper cupcake/muffin cases for silicone ones.
Ingredients:
For the crumble:
30 grams of soft unsalted butter
60 grams brown sugar
40 grams of plain flour
1/2 teaspoon of salt
1 teaspoon of cinnamon
50 ml milk
For the cupcakes:
100 grams of unsalted butter, super soft
170 grams of caster sugar
1 teaspoon of vanilla extract
150 ml sour cream
160 grams of self-raising flour
1 teaspoon of baking powder
Zest of 1 lemon
2 eggs
3 pears, pealed and cut into small chunks
Instructions:
Start by making the crumble, place all of the ingredients apart from the egg in a bowl and mix with either a stand mixer or your hands to make the mixture resemble fine breadcrumbs.
Add in the egg and mix until the fine crumbs become big clumps that are sticking together. Don't over-mix to form a pastry and stop it here and leave the thick clumps aside for later.
Pre-heat the oven to 180°C and line a muffin/cupcake tray with silicone cases.
Next, make the batter, cream the butter + sugar with a spatula until creamed and then add in the vanilla + eggs one by one and mix until everything is combined with a whisk.
Add in the lemon zest + sour cream and mix with the whisk one last time.
Sift in the flour + baking powder and mix this time with spatula again until just combined and set aside while you prep the pears.
Peel the pears, remove the core and cut into bite size chunks and fold them into the batter.
Fill the cases in the tray to about 3/4 up with the batter and then crumble on the crumble topping in large chunks but evenly.
Cook in pre-heated oven for 20-25 minutes until the crumble topping is nice and golden and a skewer comes out clean once it has been poked inside. Leave to cool on a rack and sprinkle with a little brown sugar and if you like a little cinnamon.
These cupcakes/muffins were really easy to make and so delicious with the decadently moist cake, crumbly topping and amazing flavors. I really hope you give this recipe a try because I am sure you will love it.
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