Persimmon Cupcakes


Courtesy of Amy Crowell

* Black walnuts and mesquite meal might be a little tricky to find or process, but you can always order these foraged foods online. Instructions on how to process mesquite beans can be found on my blog at

Super easy

Persimmon Cupcakes


For 10 Person(s)


  • For the cupcakes:
  • 20 common persimmons (Diospyros virginiana), or twice as many Texas persimmons (Diospyros texana)
  • 8 tablespoons butter, softened
  • 3/4 cups sugar
  • 1/4 teaspoons vanilla
  • 2 eggs
  • 2 cups flour (you can substitute whole wheat flour for half)
  • 2 teaspoons baking powder
  • 1/2 teaspoons cinnamon
  • 1/4 teaspoons nutmeg
  • 3/4 cups chopped pecans or creative ingredient of choice
  • For the goat cheese frosting:
  • 1 cups plain goat chèvre, softened
  • 1 cups powdered sugar
  • 1 teaspoons vanilla

Persimmon Cupcakes Directions

  1. Preheat the oven to 350°. Place cupcake baking cups in a standard-size muffin tin.
  2. Remove the skins from the persimmons and mash the pulp in a sieve or colander over a bowl. You can use the back of a wooden spoon, but squishing the pulp through your hands also works. Remove the seeds.
  3. Blend 1 cup of the pulp with the butter, sugar and vanilla together until creamy. Blend in the eggs, one at a time. Mix the dry ingredients and spices together in another bowl and slowly mix into the wet ingredients just until moist. Stir in the pecans with a few folds.
  4. Pour into baking cups and bake 20 to 25 minutes, until golden brown. Let cool. To make the frosting, place the chèvre, powdered sugar and vanilla into a mixer (or use a handheld mixer) and blend until creamy. Spread on the cooled cupcakes and enjoy! 

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