Description
Delicious cupcakes made with grated Fuyu persimmons, perfect for a fall treat.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup plain yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated Fuyu persimmon (use 2 large or 3 medium firm persimmons)
- 1/2 cup finely chopped walnuts (divided)
Instructions
- Preheat oven to 350°F and place 12 cupcake liners in a standard muffin pan.
- Add all dry ingredients into a small bowl and whisk to combine.
- Into another larger bowl, add all the wet ingredients (eggs, sugar, yogurt, oil, and vanilla). Whisk for about 2 minutes.
- Add the dry ingredients and mix until it just comes together. Stir in the grated persimmon and about 3/4th of the chopped walnuts.
- Divide batter into the prepared muffin pan. Sprinkle remaining chopped walnuts on top.
- Bake for 25 to 27 minutes, or until the top is golden in color or a toothpick inserted in the middle of a muffin comes clean.
- Place pan on a wire rack to cool.
Notes
- To grate persimmon: Choose ripe Fuyu persimmons that are still firm to the touch. Remove the stem end, then grate the fruit on the coarse side of a box grater—no need to peel the skin. Measure 2 cups for the recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg