This particular recipe is from YumSugar on 52 weeks of baking. The only change I made was to use Almond Champagne. I suggest you do too, as these are showstopper cupcakes. I had grown men fighting for the last one. Again though my Indigo turned her nose at these...one day I will get her on board.
Here are the ingredients you will need:
For the cupcakes:
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup Almond flavored champagne
1/4 cup (1/2 stick) butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (sifted)
2 tbsp Almond flavored champagne
Preheat oven to 350F.
In a small bowl sift flour, baking soda and salt. Set aside.
In mixer (or large bowl), cream butter and sugar until well mixed and airy.
Add eggs, one at a time, making sure each one is full incorporated before adding next.
Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated. Stir in vanilla and champagne. Stir in pears. Line a cupcake tin with cupcake liners.
Scoop an even amount of dough into each cup Bake for about 16-21 minutes. You want them to be golden in color. While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
When cupcakes are completely cooled, top with frosting.