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    Home » Snack recipes

    Chestnut and pear cupcakes with caramel buttercream (GF)

    September 27, 2015 by Caroline's Cooking

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    These mini chestnut and pear cupcakes, topped with a caramel buttercream, are not your typical cupcake. Made with chestnut flour, they're light, moist, fairly healthy and a delicious taste of fall.

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    chestnut and pear cupcakes with caramel buttercream (GF)

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    You may remember I decided to try to find some more uses for chestnut flour when I was making chestnut pancakes a few months back, but it just didn't quite feel the right season. Now, however, as I am starting to get all excited about fall foods, it seems like the perfect time to experiment with it again.

    Chestnuts roasted on an open fire are not just for Christmas in Europe, they are a delicious treat you'll find in markets pretty much all through fall and winter.

    Chestnut and pear cupcakes with caramel buttercream (GF)

    Chestnut goes really well with things like apple and pear, and the gently nutty flavor is one of many tasty things going on in these delicious chestnut and pear cupcakes. I know it's pear twice in one week, but these are so worth it. While they are relatively sweet, without the frosting there is no refined sugar and overall they are certainly on the healthier side, but they are certainly not lacking on flavor. They are also gluten-free as well so easily enjoyed by even more people.

    chestnut and pear cupcakes with caramel buttercream (GF)

    How to make these chestnut pear cupcakes

    These chestnut and pear cupcakes are pretty quick and easy to make too - just grate the pear, mix the wet ingredients together, then add the dry ingredients, spoon into your tin and bake.

    They come out a lovely light, moist consistency, no doubt helped by the pear, and have a delicious mix of autumnal flavors from the chestnut and almond flours, cinnamon and maple syrup. I made them in mini cupcake size so you get a delicious little bite (and an excuse to eat another as they're only little...).

    Chestnut and pear cupcakes with caramel buttercream (GF)

    To be honest, the caramel buttercream is not entirely needed - they are really tasty without it as well and we enjoyed most without - but it does go really well and is delicious too. Plus, I know for some people a cupcake isn't a cupcake without frosting, so it was only fair I at least gave you a tasty option.

    The caramel in the buttercream is leftover from making banoffee pie, but as with that recipe, you can use ready-make dulce de leche or really whatever caramel you prefer. The flavor is great with the cupcake, both the caramel and the butteriness, so if you like a little frosting, definitely give it a try.

    Chestnut and pear cupcakes with caramel buttercream (GF)

    These chestnut and pear cupcakes are so delicious, went down well with everyone, are easy to make and relatively healthy so I can definitely see me making them again over the coming months. They have that perfect flavor to ease you in to autumnal, or even winter, foods without going down the full on pumpkin route. They are perfectly moist and slightly nutty little bites of yumminess.

    chestnut and pear cupcakes with caramel buttercream (GF)

    Try these other gluten free baked goods:

    • Persian walnut cookies
    • Blueberry clafoutis
    • Lemon almond flour muffins
    • Plus get more snack recipes, both sweet and savory, in the archives.
    Chestnut and pear cupcakes with caramel buttercream
    Print Recipe
    5 from 1 vote

    Chestnut and pear cupcakes with caramel buttercream frosting (GF)

    Moist and flavorful, these cupcakes are a delicious taste of fall.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Snack
    Cuisine: American
    Servings: 15 mini
    Calories: 173kcal
    Author: Caroline's Cooking
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    Ingredients

    For the cupcakes

    • 1 egg
    • ¼ cup coconut oil 4tbsp melted and cooled
    • ½ cup grated pear approx 1 pear, 175g
    • ¼ cup maple syrup
    • 1 teaspoon vanilla essence
    • ½ cup chestnut flour 60g
    • ¼ cup almond flour 28g
    • ¼ cup rice flour 35g
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • ¼ teaspoon salt

    For the buttercream frosting

    • 8 tablespoon butter
    • 4 tablespoon caramel I used leftover from banoffee pie - see link above - or use dulce de leche or as you prefer

    Instructions

    • Preheat the oven to 350F/175C.
    • Whisk/blend together egg, coconut oil, pear, maple syrup and vanilla.
    • Mix together the flours, cinnamon, baking powder and salt then add them to the wet ingredients and mix until combined but try not to overmix.
    • Spoon into a lightly oiled mini-cupcake tin (or larger size, just allow longer to cook), filling to the top.
    • Bake for approx 15min until a skewer comes out clean, springy to touch and just starting to brown.
    • Allow to cool before frosting. To make frosting, blent together the butter and caramel until smooth then either pipe or spread on to the cupcakes.

    Nutrition

    Calories: 173kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 109mg | Potassium: 63mg | Fiber: 1g | Sugar: 8g | Vitamin A: 210IU | Vitamin C: 3.1mg | Calcium: 38mg | Iron: 0.4mg

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    chestnut and pear cupcakes with caramel buttercream (GF)

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    1. Bengaluru Cake

      January 09, 2018 at 12:09 pm

      5 stars
      We tried Chestnut and pear cup cakes. The recipe is really very easy to follow. We baked the cup cakes using the recipe. People in Bangalore loved them.

      Reply
      • Caroline's Cooking

        January 13, 2018 at 8:24 pm

        Thanks, glad you enjoyed them!

        Reply
    2. Gloria @ Homemade & Yummy

      April 03, 2016 at 4:45 pm

      Love that you used chestnuts....which you only see seasonally. The buttercream sounds amazing!

      Reply
      • Caroline's Cooking

        April 05, 2016 at 7:10 pm

        Thanks Gloria, the buttercream is delicious. The chestnut flour used here is actually available at other times of the year too and if you can't find in the store, you can get it online.

        Reply
    3. Dini @ The Flavor Bender

      October 06, 2015 at 7:43 pm

      I have never had chestnut!! This needs to be fixed immediately!
      I love anything with pears and that caramel buttercream looks delicious! I definitely love caramel buttercream 🙂
      Thank you so much for sharing this at #SaucySatrudays!
      I think this is the perfect way for me to try out chestnut for the first time! 🙂

      Reply
      • Caroline's Cooking

        October 10, 2015 at 7:40 am

        Definitely, Dini, chestnuts are one of my favorites! And the subtle taste in here is indeed a great introduction.

        Reply
    4. Liz

      October 04, 2015 at 3:41 pm

      These look delicious, I have some pears in the fridge right now and this is going to be my next project. I haven't cooked with chestnut flour before, this seems like a wonderful combination...chestnuts, almonds, pear, yum!

      Thanks for bringing them to FF.

      Reply
      • Caroline's Cooking

        October 10, 2015 at 7:37 am

        Thanks, Liz, they are all really tasty together - I hope you liked these cupcakes!

        Reply
    5. Loretta

      October 02, 2015 at 9:53 am

      Oh beautiful ingredients in those muffins. I too made some, and I see quite a few posted. Perhaps it is the Fall weather that is enticing us into the baking area? Like the idea of chestnut flour too.

      Reply
      • Caroline's Cooking

        October 03, 2015 at 3:32 pm

        Thanks, Loretta, I think you are right, the weather is definitely encouraging more baking. Never a bad thing! Chestnut flour is definitely nice to bake with, I need to do more 🙂

        Reply
    6. Julie is Hostess At Heart

      October 02, 2015 at 7:23 am

      Would you believe, to my knowledge, that I've never eaten a chestnut! I love pears, and grating them into these cupcakes will make for a yummy moist cupcake. I am going to broaden my horizons and get me some chestnuts!

      Reply
      • Caroline's Cooking

        October 03, 2015 at 3:28 pm

        Thanks, Julie - actually you don't need to go through the hassle of grating chestnuts, you can buy chestnut flour that's lovely and smooth. Actual chestnuts themselves are delicious, too, though so I do recommend trying them as well!

        Reply
    7. Cindys Recipes and Writings

      September 28, 2015 at 7:31 pm

      I had a bag of chestnut flour years age and loved it. I need to try these cupcakes asap!

      Reply
      • Caroline's Cooking

        September 28, 2015 at 7:56 pm

        Thanks, Cindy, I hope you like them as much as we did.

        Reply
    8. Bernie|A Gouda Life

      September 28, 2015 at 12:41 pm

      I'm sitting in the waiting area of my car dealer waiting while they change my oil and wishing...maybe even channeling you that you'll deliver one -- or more would be good too -- of these delicious cupcakes. My mouth is watering!!

      Reply
      • Caroline's Cooking

        September 28, 2015 at 7:56 pm

        If only I could, Bernie 🙂 But they are easy to make, so hopefully that'll be a good next best thing!

        Reply
    9. Laura Dembowski

      September 27, 2015 at 10:51 am

      I'm in love with these cupcakes. They sound so unique and flavorful!

      Reply
      • Caroline's Cooking

        September 27, 2015 at 7:10 pm

        Thanks, Laura, they are delicious!

        Reply

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