Persimmon Cupcakes

When I told my family I was making persimmon cupcakes they all gave me a strange look. They have been my brutally honest taste testers and I know they won’t hold their feelings back. These cupcakes were gone in just a couple of days because they liked them so much. I can tell you wholeheartedly that these are some of the best cupcakes I have ever made! I just used my usual buttercream icing recipe so feel free to mix it up if you have a family favorite recipe.

Ingredients for the cupcakes:
1½ cups all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking soda
½ cup softened butter
1½ cups sugar
2 large eggs
¾ cup Tuttle’s persimmon pulp
½ cup orange juice

Ingredients for the icing:
4 cups of powdered sugar
1 cup of softened butter
3 teaspoons of vanilla
2 tablespoons of milk

Directions:
Preheat your oven to 350 degrees F. In a medium-sized bowl, mix together the flour, pumpkin pie spice, and baking soda. In a large bowl, mix together your butter and sugar. Then mix in your eggs. Once those are mixed well, add your persimmon pulp and orange juice. Slowly add the flour mixture until it is completely mixed. Fill your cupcake liners a little over 3/4 full with the batter. Bake for 30 minutes!

While your cupcakes are baking, work on the icing. Mix all of the ingredients together. Once mixed thoroughly, I put the icing in the fridge to harder while I waited on the cupcake to cool off. Add your icing in whatever design you want! I just kept it simple and they were still a huge hit!

I found the cupcake recipe on The Cupcake Project.