Pear Cupcakes

Preheat oven 350º F.
1.5 cups AP flour
1.5 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) room temperature butter
2/3 cup sugar
3 eggs
1 tsp pure almond extract
1/2 tsp vanilla bean paste
2 large ripe pears, peeled and diced small
1/4 cup canola oil

Whisk together flour, baking soda, and salt. Set aside.
Cream butter and sugar in a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture, vanilla, almond. Add oil and mix. Fold in pears.

Pour into liners. Bake for 16 minutes. Let cool completely.

For Buttercream

2 cups confectioner's sugar
1/2 cup room temperature butter
1 tsp pure almond extract
1/2 tsp vanilla bean paste
1-2 tbsp cream
1 large strip (about 2 inches long) candied ginger, chopped finely

In a mixer fitted with a whisk attachment, mix butter and confectioner's sugar. Add almond and vanilla, and enough cream to reach desired consistency. Whisk in candied ginger.

Pipe onto cupcakes, and garnish with thin strips of candied ginger.