Honeyed Pear Upside Down Cupcakes with Cardamom Cream
When you want a dessert that's not too sweet, that won't fill you with guilt, and is still full of flavor and depth, this is a recipe you'll want to keep in your back pocket! The fragrant combination of vanilla bean, honey, and cardamom is subtle and sweet and work excellently with one another. Almond flour also imbues it with a great texture and taste, and makes it a more healthful treat than regular all-purpose would. And, if you've never tried an Asian pear, it's recommended here because of how crisp and sweet the fruit is compared to some other varieties!
Try the original pear cupcake recipe in it's full glory from Roost, or use our modifications instead! Either way you're getting a fabulous dessert that's perfect for the season.
If you don't finish all the cupcakes in one go, just refrigerate the cream and keep the cakes in a container at room temperature. Both cakes and cream keep well the few days you'll need to finish them all off.