persimmon spice cupcakes

When persimmons are in season, these cupcakes are the perfect way to use them up! Persimmon spice cupcakes are baked and topped with a silky vanilla-ginger frosting that’s so good, you could eat it with a spoon. These treats are perfect for a holiday dessert or any time you’re craving the taste of persimmon in cupcake form (which for me, is all the time).

Persimmon Spice Cupcakes Recipe

Happy Monday after Thanksgiving, friends! I hope you had a wonderful holiday filled with loved ones and pie.

The husband had to work over Thanksgiving so our holiday was really low-key, but I kind of liked it. We had a small turkey dinner (complete with the can-shaped cranberry sauce and the most delicious roasted garlic mashed potatoes I’ve ever made, IMHO), I got some extra hangtime/cuddle time with the tot, we trimmed the tree and decked the halls and, at long last, busted out the Christmas station on Pandora.

If you’ve been following along on Snapchat, you also know that we ate Thanksgiving leftover salads, watched the National Dog Show and practiced our Riverdancing. You know, normal holiday weekend stuff.

What our weekend did not include, unfortunately, were these delicious persimmon spice cupcakes with vanilla ginger buttercream frosting, and that is because we already ate all of them. My excuse is that I needed to make room in the fridge for the pecan pumpkin pie, so I had to finish them all.

persimmon spice cupcakes

Of course, that wasn’t at all hard to do when tender, warm-spiced, persimmon-flavored cupcakes topped with gingery buttercream were involved. I’m one of those buy-persimmons-once-a-year kind of gals (mostly because they’re in season for approximately threeve seconds), so when I do buy them, I want to make sure I use them well. Of course, slicing them and eating them on their own or putting them on top of salads is all fine and dandy, but when you can put them into cupcakes, why wouldn’t you?

And since ’tis the season to be merry (a.k.a., eat sweets with a little more abandon, amiright), I think these cupcakes would be great for holiday party spreads. Or for Santa on Christmas Eve. Or both.

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persimmon cupcakes

Persimmon Spice Cupcakes

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  • Author: Stephanie
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Persimmon spice cupcakes with vanilla ginger buttercream frosting — a perfect treat for holiday parties!

Ingredients

Units Scale

For the cupcakes:

  • 2 to 3 fuyu persimmons, stems removed and coarsely chopped
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon, plus more for sprinkling
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 eggs

For the frosting:

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons minced ginger
  • 1/2 teaspoon vanilla

Instructions

  1. Heat oven to 350°F. Line 12 muffin cups with paper baking liners.
  2. In food processor, pulse chopped persimmons until mostly smooth. Measure out 3/4 cup pulp; save or discard leftovers.
  3. In large bowl, whisk flour, baking soda, 1/2 teaspoon cinnamon, nutmeg, salt, allspice and cloves. In separate large bowl or bowl of stand mixer, cream butter and sugar on medium speed until light and fluffy. Add persimmon pulp, milk and eggs; beat on medium speed until combined. Add flour mixture and stir until well combined.
  4. Divide batter evenly among paper baking cups (about 3/4 full). Bake 30 minutes until toothpick inserted in center comes out clean. Transfer cupcakes to cooling rack to cool completely.
  5. Meanwhile, make frosting: in large bowl or bowl of clean stand mixer, beat butter until smooth and creamy. Beat in powdered sugar. Stir in milk, ginger and vanilla.
  6. Frost fully cooled cupcakes. Sprinkle with cinnamon, if desired.

Keywords: persimmon cupcakes, persimmon cupcake batter, vanilla ginger frosting