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Pear Hazelnut Cupcakes

Submitted by on June 7, 2009 – 4:02 pm One Comment

I recently started Cupcake Gourmet, treats for special events, and I’ve been having a lot of fun creating new recipes that focus on Pacific Northwest ingredients. I like to call this cupcake “The Local”, using our Pear Hazelnut fruit spread and topping them off with roasted Oregon hazelnuts, this is the perfect cupcake to showcase Oregon’s finest flavors!

-Stephanie Halici
Oregon Growers
Customer Care

Pear Hazelnut Cupcakes

Makes 18 regular cupcakes

2 ½ Cups all-purpose flour
1 ½ Sticks of unsalted butter- room temperature
1 Cup of sugar
2 Eggs
1 Cup whole milk
1 Teaspoon ground cinnamon
½ Teaspoon salt
½ Cup Oregon Growers Pear Hazelnut Fruit Spread

Cream Cheese Frosting
1 8 oz package of cream cheese- room temperature
½ Stick of unsalted butter
2 ½ Cups of powdered sugar- sifted
½ Teaspoon of Vanilla


  • Oregon Growers Whole or Diced Roasted Hazelnuts for decoration
  • Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
  • Over a mixing bowl, sift flour, salt. Set aside.
  • In a stand up mixer with a paddle attachment, cream room temperature butter and sugar on medium speed until light and fluffy, just takes a few minutes!
  • Add one egg at time, scraping down the sides of the mixing bowl with a rubber spatula after adding both.
  • Add cinnamon and the Pear Hazelnut Fruit Spread. Mix well.
  • Add half of the milk, and then alternate with the flour mixture. Repeat with the remaining milk, finishing with the flour. *Just blend until everything is incorporated, be careful not to over mix or your cupcake batter.
  • Divide batter evenly, filling each liner about 2/3 full.
  • Bake for a total around 20 minutes rotating your pan half way through, stick a cake tester (or toothpick) through the center of your cupcake until it comes out clean.
  • Leave to cool for 10 minutes in the muffin tin, then remove and cool on wire rack.

 Cream Cheese Frosting

  • In a mixing bowl, sift your powdered sugar. *This way you won’t have unpleasant lumps in your frosting! Set aside
  • In a stand up mixer, blend room temperature cream cheese and butter until all smooth and incorporated. Add vanilla.
  • Slowly add your sifted powdered sugar, until all blended.

For decorating

Frost cooled cupcakes with your cream cheese frosting; you can use a metal spatula or fill a pastry bag with your frosting right after you finish making it so it still is soft and easy to pipe onto your cupcakes. I like using a large star tip pastry tip for a pretty finish!

 Top your finished cupcakes with a sprinkling of Oregon Growers Roasted Diced Hazelnuts, or top with a single whole roasted Oregon Hazelnut for a simple but beautiful presentation.


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One Comment »

  • Jenny says:

    Hi Lisa!
    Thank you for the comment on our blog! What a beautiful cupcake. I’d like to add Oregon Growers to our list of “Fellow Pear Lovers” on our website, if that’s ok with you!

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