Vegan Pear Cupcakes
These vegan pear cupcakes are super moist, loaded with tender fresh pear chunks, and finished with a sprinkle of coarse sugar on top that bakes into a beautiful, sparkling crust. The pears add natural sweetness and a juicy, tender texture that makes every bite feel a little special. No eggs, no dairy, and quick to make. A wonderful way to celebrate pear season. Also try my Vegan Apple Cupcakes, Vegan Peach Cupcakes, or Vegan Peach Cake.
Eggless and Dairy Free Pear Cupcakes
These SIMPLE VEGAN PEAR CUPCAKES are super moist, loaded with pears and topped with crunchy coarse sugar.These eggless, dairy free Pear Cupcake are perfect for breakfast, afternoon tea or anytime of the day.
Ingredients
- 3 Medium Size Pears (350 g), sliced thinly
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1/2 cup (120 ml) Water
- 1/4 cup (60 ml) Vegetable Oil
- 1 tsp (5 ml) Vanilla Extract
- 1 cup (140 g) All-Purpose Flour
- 2 tsp (8 g) Baking Powder
- Coarse sugar for toppings
Instructions
- Preheat oven to 350oF (180oC).Line a standard 12 cups cupcake pan with paper liners. Set aside.
- Peel pears and cut into thin slices. Set aside,
- To a bowl, add sugar, water, vegetable oil and vanilla extract. Whisk until sugar dissolves completely.
- Sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Add sliced pears to the batter. Fold gently.
- Spoon batter into cupcake liner until 2/3 full.
- Sprinkle with coarse sugar.
- Bake in preheated oven to 350oF (180oC), rack middle position, 25 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
