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Ingredients

• Servings: Makes 16-18 cupcakes
• 1 1/2 cups finely diced pears (1 1/2 - 2 pears)
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup light brown sugar, packed
• Pinch of orange zest
• 1 large egg
• 3/4 cup milk
• 1/2 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg, fresh ground if available
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• FILLING
• 8 oz cream cheese, softened
• 1/4 cup dried cranberries
• Juice of 1 orange
• 1 teaspoon orange zest
• 1/4 cup confectioners sugar
• FROSTING
• 4 oz cream cheese, softened
• 1/2 cup leftover filling
• 3 cups confectioners sugar, sifted

Description

I Came Up With This Recipe For The 'Iron Cupcake: Cranberry' Challenge!

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