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Spiced Persimmon Cupcakes with Cream Cheese Frosting

Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 12


Spiced Persimmon Cupcakes

  • 120 g butter room temperature
  • 1 cup sugar
  • 2 eggs
  • ¾ cup persimmon pulp 2-3 persimmons skinned and blended
  • ½ cup milk
  • cups plain flour
  • 1 tsp baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves

Persimmon Cream Cheese Icing

  • 250 g cream cheese room temperature
  • 120 g butter room temperature
  • 3 cups icing sugar
  • 1-2 tbsp persimmon pulp

Dehydrated Persimmon toppers

  • 2 persimmons


  • Preheat oven to 180°C. Line 12 muffin tins with cupcake papers.
  • Cream the butter and sugar with an electric mixer until light and fluffy in a large bowl.
  • Beat in eggs, persimmon pulp and milk until thoroughly mixed through.
  • Sift flour with spices and add to wet mixture. Mix until just combined (over mixing can result in tougher cupcakes).
  • Fill cupcake wrappers ¾ full and bake in the oven for around 25-30 mins or until golden brown.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Persimmon Cream Cheese Icing

  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated.
  • Add in persimmon pulp. Continue mixing for 5 minutes until the icing is light and fluffy.
  • Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes.

Dehydrated Persimmon toppers

  • To make persimmon "flowers", turn over down to 110°C.
  • Thinly slice 2 persimmons lengthways and arrange rounds on 2 lined baking trays.
  • Bake for 30 mins, then turn and cook for another 30 mins.
  • Transfer rounds to a mini muffin tin to cool, so they curl up and form the shape of a flower.
  • Once the "flowers" are cool, top each cupcake with one.