Pear Cupcakes with Caramel & Hazelnuts
Prep time: 
Cook time: 
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Serves: 14
  1. Preheat oven to 350°F/180°C.
  2. Line 14 cupcake tin holes with cupcake liners/cases.
  3. In a mixing bowl; beat oil and eggs with an electric mixer until smooth and creamy. Add the sugar and vanilla and stir well.
  4. Sift the flour, salt, bicarbonate of soda and ground cinnamon together in a bowl.
  5. Stir the dry ingredients into the egg mixture with a sturdy metal spoon until well combined. The batter will be very thick.
  6. Add chopped pears to the batter. Press and fold the pears into the batter. The batter will be super thick, BUT DO NOT ADD ANY EXTRA LIQUID!
  7. DO NOT LET THIS BATTER STAND, but scoop it into the cupcake cases immediately. Since the batter is stiff, it is a bit more difficult to spoon into cases. Press the batter in firmly and fill the cases right to the very top! The filled cases should be almost level with the rims of the cupcake pan.
  8. Bake at 350 degrees F (180 degrees C) for 35 - 45 minutes or until they have a uniform dark golden colour. I really prefer to leave them in longer so that they caramelize a bit more. The flavour is just sensational! There’s heaps of fresh pear inside the cupcakes, so there’s no danger of them drying out.
  9. Leave cupcakes to cool in the tin.
  10. Once the cupcakes are cool, frost them with Philosophy of Yum Vanilla Frosting, drizzle with Salted Caramel and finish with a generous sprinkle the toasted chopped hazelnuts.
  11. Enjoy! Yummm!
Recipe by Philosophy Of Yum Blog at