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Persimmon Cupcakes


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Cupcake Ingredients

1½ cups all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking soda
½ cup unsalted butter, at room temperature
1½ cups sugar
2 large eggs
¾ cup persimmon pulp (the insides of 1 to 2 seeded over-ripe persimmons)
½ cup orange juice

Persimmon Frosting Ingredients*

3/4 cup sugar
½ tsp ground ginger
2 large eggs
1½ cups persimmon pulp (the inside of 2 to 3 over-ripe seeded persimmons)
12 oz evaporated milk

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