Nutty Persimmon Cupcakes


INGREDIENTS for 12 small cupcakes

200 gr. very soft persimmon pulp (1 large fruit)
90 gr. (1 cup) all purpose flour
2 tsp. baking powder + 1 tsp. baking soda
50 gr. honey (1/4 to 1/3 cup)
2 eggs
50 gr. (1/2 cup) chopped walnuts + a few for decorating
1 tsp. lemon juice
1 dl (1/2 cup) vegetable oil (sunflower or light olive)
pinch of salt
powdered sugar for dusting


1. Blend the persimmon pulp with the honey and lemon juice.
2. Beat the eggs until fluffy, beat in the oil and salt.
3. Add the above to the persimmon mixture.
4. Mix in the flour sifted together with the baking powder and soda. Add the chopped nuts.
5. Spoon into 12 paper lined cupcake tins. Decorate with nuts and/or candied fruit slices.
6. Bake in a preheated 180 deg C (375deg F) oven for 20 minutes or until done.
7. Cool and dust with powdered sugar if desired.





The “Apple” and “Vanilla” (very firm) persimmons (shown left to right)

2 Replies to “Nutty Persimmon Cupcakes”

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