Persimmon Cupcakes with Cream Cheese Frosting Recipe

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin or cupcake tin with paper liners.
2. Make cupcakes: In a large mixing bowl, whisk together flour, baking powder and soda, spices, and salt. Set aside.
3. In a separate bowl, whisk together the persimmon pulp, oil, sugars, eggs, and vanilla. Add persimmon mixture to dry ingredients and stir just until combined.
4. Divide the batter evenly among the lined muffin cups, then smooth the tops with the back of a spoon. Bake for 17 to 22 minutes, or until a toothpick inserted near the center of a couple of cupcakes comes out clean.
5. Cool cupcakes in the tin for 5 minutes; then, remove to wire racks and cool completely.
6. Make frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Add sugar and vanilla extract, and stir until combined.
7. Frost the cooled cupcakes as desired. Dust the frosted tops with additional ground cinnamon.

For more ideas on how to use persimmons in your baking, check out Persimmons: Sweet as Pie.

Maggie Bullington lives in rural Alabama, where she enjoys growing flowers and food fresh from the farm. She’s blessed to work with her brothers, who handcraft outdoor tools available at Lucas Forge and Wolf Valley Forge.