Orange-Pear Cupcakes


Preparation info

  • Difficulty


  • Makes



Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Frost these tender, yummy cupcakes with Rich and Fluffy Chocolate Caramel Frosting or Fluffy Pumpkin Spice Frosting, or serve them dusted with confectioners’ sugar. Any way you top them, they’re delicious.


  • ½ cup buttery spread (I like to use Earth Balance® brand), brought to room temperature
  • 1 cup organic sugar
  • 2 local eggs
  • 1 tablespoon organic orange extract
  • 1 cup plain low-fat organic yogurt
  • 1 cup organic unbleached flour
  • 1 cup organic whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 local Bosc pear, peeled, cored, and minced


  1. Center the oven rack. Preheat the oven to 350°F.
  2. Cream the buttery spread and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds, stopping once or twice to scrape the bowl with a rubber spatula.
  3. Add the eggs and beat on medium speed for 30 seconds until light and fluffy, stopping once to scrape the bowl. Add the orange extract and the yogurt. Beat on low speed for 30 seconds until smooth, stopping once to scrape the bowl. In a separate bowl, measure the flours, baking soda, and baking powder. Sift this mixture over the creamed mixture. Mix on low speed for 30-45 seconds, stopping once or twice to scrape the bowl, until well blended. Stir in the minced pear. Spray the cupcake tins with nonstick cooking spray. Divide the batter evenly among the tins, about a heaping ¼ cup in each.
  4. Bake in a preheated oven for about 20 minutes, until a cake tester inserted into the center of a cupcake comes out clean. Let set for a few minutes, then turn out onto a platter to cool before frosting.