2 1/4 cups all-purpose flour
2 1/2 tsp of baking powder
1/4 teaspoon ground ginger plus 1/8 teaspoon of ground ginger, divided
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup of buttermilk
2 tbsp of pear liqueur (optional)
3 cups finely diced pears (from 2 large ripe pears)
1 cup unsalted butter, at room temperature
1/2 cup Biscoff spread
3 cups powdered sugar
2 tablespoons of heavy cream
2 teaspoon vanilla
Take your pears, quarter them and remove the stem and seeds. Dice the pears into small pieces. Place pears into a medium size saucepan add 1/8 teaspoon of ginger. Cook pears on low heat until fork tender. Remove from heat and add liqueur. Set aside
Preheat the oven to 350° F. Line cupcake pans with paper liners. Set aside. In a medium sized bowl combine flour, baking powder, salt and ginger. In another bowl cream together the butter and sugar until airy and almost doubled in size. Add eggs one at a time to creamed mixture. Add vanilla extract. Add your flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Gently fold in your pears to the batter.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake for 18- 20 minutes, or until tester comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.
To prepare your frosting, In a large bowl whisk together butter and Biscoff spread using stand or hand mixer. Slowly add powder sugar until frosting is completely combined. Add heavy cream and vanilla extract until frosting is smooth.
Pipe frosting onto completely cooled cupcakes.
Devour and Enjoy!!