Pear Upside Down Cupcakes from Yummly

Honeyed Pear Upside Down Cupcakes with Cardamom Cream

Recently, a member of the Yummly team tried and tested a recipe for Upside Down Pear Cupcakes from Roost with spectacular results. Now, we’re sharing it with you!

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!

Spiced Upside Down Pear Cupcakes from Yummly

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.

Spiced Pear Upside Down Cupcakes


    For the Cupcakes:
  • 2 1/2 cups almond flour
  • 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp nutmeg
  • 51/2 tsps cinnamon
  • 1/4 cup melted butter
  • 3 eggs
  • 1 cup fresh apple juice
  • 3 Asian pears, thinly sliced with a mandolin
  • For the Vanilla Honey*:
  • 1/2 cup honey
  • 1 tsp ground vanilla beans (or 1 fresh vanilla bean pod, scraped)
  • For the Cardamom Cream:
  • crème fraîche
  • 1/2 tsp ground cardamom
  • 3 Tbsps Vanilla Honey (see above)


  • Preheat oven to 350F.
  • In one bowl, combine almond flour, all-purpose flour, baking soda, salt, and spices. In another, whisk together eggs, melted butter, and apple juice. Stir the wet ingredients into the dry and mix until combined. Set aside.
  • Meanwhile, mix the honey with the ground vanilla (or fresh vanilla seeds). Pour about 1 teaspoon of the honey-vanilla into each well of an un-lined cupcake tin. (Note: you may want to only fill 8 or so of these wells, instead of the full 12).
  • Grab your thinly sliced Asian pears and arrange a few slices inside each of the honey-filled wells.
  • Fill each honeyed cupcake tin to the top with batter, then pop your cupcakes into the oven and bake for approximately 20 minutes (or until golden brown). Remove from oven and allow to cool slightly.
  • Once the cupcakes have cooled a bit, take the cupcakes out of the pan, flipped so that the pear side is facing up. (You may want to trim the rounded bottoms off of the cupcakes so that they sit flat!)
  • Combine your crème fraîche with ground cardamom and honey, if using. Serve your cupcakes with a dollop of cream, and drizzle with any leftover Vanilla Honey you have if you like!
 Honeyed Pear Upside Down Cupcakes with Cardamom Cream Recipes

Upside Down Pear Cupcakes
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.


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