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Honey Cream Pear Cupcakes
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Prep Time:
40 minutes
Total Time:
2 hours 5 minutes
Indulge in elegant honey and pear cupcakes made with Betty Crocker™ Super Moist™ French vanilla cake mix.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 1/2 teaspoons grated gingerroot
  • 2 tablespoons butter or margarine
  • 3 1/3 cups finely chopped peeled Anjou pears (4 medium)
  • 1 cup pear preserves
  • 1/2 cup crème fraîche or sour cream
  • 1 cup whipping cream
  • 1/4 cup honey
  • Chopped crystallized ginger, if desired
Instructions:
  • Preheat oven to 350°F. Grease 24 muffin cups with cooking spray. Prepare the cake mix according to package instructions, incorporating water, oil, and eggs. Mix in gingerroot. Distribute batter evenly among muffin cups. Bake as directed for cupcakes. Allow to cool for 10 minutes, then transfer to cooling racks. Cool completely for about 30 minutes.
  • In a 10-inch nonstick skillet over medium heat, melt butter. Cook pears in the butter for 10 minutes, stirring frequently, until tender. Add pear preserves and cook for another minute. Transfer to a medium bowl and let cool completely.
  • In a chilled medium bowl, whip crème fraîche, whipping cream, and honey with an electric mixer on high speed until stiff peaks form. Cut each cupcake in half horizontally. Spoon 1 heaping tablespoon of pear mixture onto the bottom half of each cupcake and cover with the cupcake tops. Top each cupcake with about 2 tablespoons of honey cream mixture and garnish with crystallized ginger. Refrigerate until ready to enjoy.

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