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1 package Foodstirs Vanilla Cake Mix
9 Tablespoons unsalted butter
½ cup plain or Greek yogurt
¾ cup brown sugar
¼ teaspoon pumpkin pie spicer
1 large pear
Preheat oven to 350 degrees.
Peel pear and thinly slice. Toss pear slices with pumpkin pie spice and set aside.
In a small sauce pan, melt 4 tablespoons of butter on medium heat. Add brown sugar and whisk constantly. Once mixture starts to bubble, remove from heat.
Place 1 teaspoon of the brown sugar mixture in the bottom of each cup of a muffin tin and spread to cover surface. Layer slices of pear on top of the brown sugar mixture, beginning at the edges and working towards the center.
Melt 5 tablespoons of butter in the microwave. In a large bowl, whisk 1 egg then add the melted butter and continue whisking until mixture thickens. Add 1/3 of the vanilla cake mix and whisk until blended. Add half of the yogurt into the batter and mix until smooth. Continue alternating yogurt and dry mix until all ingredients are incorporated.
Spoon batter into the muffin tin, dividing it equally between the 12 cups. Bake for 15-17 min. or until tops of cupcakes are golden. Allow cupcakes to cool for 10 min. then flip over onto cooling rack or serving platter.
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