Persimmon Cupcakes with Matcha Frosting

• Vegetarian

• Produce

  • 1 tsp Citrus
  • 1 tbsp Matcha powder
  • 1 1/4 cups Persimmon pulp

• Baking & Spices

  • 2 cups All-purpose flour
  • 3 tsp Baking powder
  • 1 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 3/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Pinch Sea salt

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 3 tbsp Butter, unsalted
  • 6 oz Cream cheese

Found on vegetarianventures.com

Description

Ingredients

• 1¼ cups persimmon pulp
• 1 tsp baking powder
• 2 cups all-purpose flour
• 1 cup brown sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup butter, melted
• ½ cup chopped pecans
• 1 tsp citrus zest (I used orange)
• 6 oz cream cheese, softened
• 1 Tbsp matcha powder
• 3 Tbsp unsalted butter, softened
• ¾ cup powdered sugar
• Pinch of sea salt

Directions

• Preheat oven to 350 degrees and line a muffin tin with 12 muffin liners.
• Fold the baking soda into persimmon pulp and set aside.
• In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg, Make a well in the center of the dry ingredients and add in pulp and melted butter. Whisk the pulp and butter together until combined and then fold the dry ingredients into the pulp mixture. Add in pecans and zest and mix until combined (your dough will be stiff and this is okay).
• Divide the dough evenly between the 12 muffin liners. Bake for 22 - 25 minutes or until a toothpick comes out of the center clean and the tops have browned. Transfer to a baking sheet and let cool.
• For the frosting: combine all the frosting ingredients into a bowl of a stand mixer fitted with a paddle attachment. Whip on low speed until everything is combined then turn it up to medium and whip up light and fluffy, about 2 to 3 minutes.
• Divide frosting evenly between the cupcakes and spread with a spatula.