Happy January! I'm not going to say I'm glad to see 2021 go. Last year was an incredible year. I was able to accomplish so much. I was fortunate to start traveling and see the world safely again. Just going to Paris again was enough to make 2021 memorable. Besides Paris, there was Antigua, Copenhagen and Los Cabos. I also continued my fitness journey and crushed my goals for the year. I also was able to relaunch my online bakery, Sweet Serendipity Bakery, after a hiatus and my Etsy shop. The list of my 2021 achievements could continue into the next day, and that does not even include Kaleidoscope Sprinkles. The sprinkling of blessings and progress has been amazing. Like I said, 2021 was truly good to me.
2022 is now upon us. With a new year comes new expectations, goals, memories and my favorite, recipes! Some of you may know that I'm a physician by day and baker by night. Last week while at the office one of colleagues brought in some freshly picked persimmons from his tree. I always love using seasonal fresh ingredients in as many recipes as I can. I gathered up my bundle of ripe fruit and instantly was inspired for a new recipe.
I have used persimmons in the past to make bread or muffins. I know it to be a very mild flavored fruit that needs some background singers to make to really sing. I decided that these permissions would shine with sugar and spice. To add even more pizzazz I made some delicious cream cheese frosting. I then topped the spectacular treats with our Orange Jevarius Sprinkle Mix.
Check out my recipe and complete step by step video for the Persimmon Orange Cupcakes below.
Makes 10-12 cupcakes
1 ½ cup all purpose flour
¾ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
¼ tsp. ground ginger
zest of small orange (approximately ½ tsp.)
½ cup butter
1 cup sugar
2 large eggs
½ tsp. vanilla extract
½ cup pureed persimmons (approximately 2 persimmons)
Cream Cheese Frosting:
8 oz. of cream cheese
¼ cup (1/2 stick) of butter
2 – 2 ½ cups of confectioners sugar
1 tsp of vanilla extract
Quarter and remove seeds from persimmons. Using food processor or blender, puree persimmons until consistency of baby food. (Should make approximately ½ cup). Set aside.
Preheat oven to 350F. Line cupcake tin with liners.
In a medium sized bowl whisk together flour, baking powder, salt, cinnamon, ginger and orange zest. Whisk until all ingredients are combined and set bowl aside.
In a separate large bowl using either a stand or hand mixer cream together butter and granulated sugar until light and fluffy and doubled in sized. (Approximately 3-5 minutes). Add eggs to mixture one at a time. Add vanilla extract. Add persimmons until combined. Add flour mixture and stir until combined. Be careful not to over mix.
Using an ice cream scoop place cupcake batter into cupcake tins. Bake cupcakes at 350F for approximately 22-25 minutes until tester comes out clean.
Allow cupcakes to completely cool.
While cupcakes are baking make frosting. In a large bowl, or stand mixer, whisk together cream cheese and butter. Slowly add confectioner’s sugar using mixer on low speed until frosting is smooth. Add vanilla extract. Whisk frosting on medium-high speed until vanilla extract combined and frosting is light and fluffy.
Devour and Enjoy!