📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a mini-cupcake pan with paper liners. This prevents the cupcakes from sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt. Make sure to break down any clumps to ensure an even mixture.
3. In a separate large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. I find that using an electric mixer makes this process much easier, but you can also do it by hand if you're feeling ambitious. If you're using a stand mixer, use the paddle attachment.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next to maintain a smooth batter. Don’t skip the vanilla; it really brings out the other flavors.
5. In a small bowl, combine the milk and apple cider vinegar. Let it sit for a minute or two until it slightly thickens. This creates a buttermilk substitute, which adds moisture and tenderness to the cupcakes. I once forgot the vinegar and the cupcakes were noticeably denser.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cupcakes. Just stir until the flour disappears.
7. Gently fold in the diced pears. Distribute the pears evenly throughout the batter. I like using Bosc pears for their firm texture and sweet flavor, but any variety will work.
8. Fill each mini-cupcake liner about two-thirds full. Using a cookie scoop makes this process quick and easy, but you can also use a spoon.
9. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them, as mini-cupcakes can bake quickly. If they start to brown too much, you can tent them with foil.
10. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the pan and allows them to cool evenly.
11. While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and unsalted butter until smooth and creamy. Make sure the cream cheese and butter are at room temperature for easy mixing.
12. Gradually beat in the powdered sugar until smooth. Start with a low speed to prevent the powdered sugar from flying everywhere. I may or may not have learned that the hard way. Add in vanilla extract if you want the extra flavor. Beat on high for two minutes.
13. Frost the cooled cupcakes with the cream cheese frosting. You can use a piping bag and a decorative tip for a fancy look, or simply spread the frosting on with a knife. I like to add a sprinkle of ground ginger or a few diced pears on top for garnish.
14. Store the frosted cupcakes in an airtight container in the refrigerator. They're best enjoyed within a few days. Trust me, they won't last that long!