Persimmon Coconut Cupcakes

December 5th, 2011  |  Cakes & Cupcakes, Fruit, Sweets  |  1 Comment

I had never eaten a persimmon before last November and found out quickly that I was missing out.  My mother-in-law always has beautiful persimmons laying around her home for decor during the fall and winter, but for whatever reason I have always found them to be so intimidating when I think of eating them...I mean, what do they taste like?  Is it hard to eat them?  Are they better suited for decor than devouring?  I finally had to give them a try and was completely blown away by how easy they were to cut and work with, but most of all their taste....they are like a cross between a peach and an apple and while they are delicious in their raw form, the puree of persimmon coupled with the nutty sweetness of coconut made these cupcakes over-the-top scrumptious!



1 stick (1/2 cup)  unsalted butter, room temperature

¾ cup sugar

½ cup brown sugar

2 large eggs, room temperature

2 ½ cup all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

1 tablespoon cinnamon

¾ cup milk

1/2 cup sour cream

1 cup pecans, toasted

1 cup shredded coconut, toasted

1 cup persimmon pulp (see directions below for making pulp; this recipe is for
about 2 good-size persimmons)

1 tablespoon vanilla

sprinkling of cinnamon for garnish


Preheat oven to 350 on Convection Bake setting, or bake at 350 if your oven does not have that feature.  In a medium bowl, sift together flour, baking soda, baking powder, cinnamon and salt and set aside.  In large mixer with paddle attachment, cream butter and sugars until light and fluffy (about 2-3 minutes).  Add eggs one at a time, beating until incorporated and then add vanilla.  Slowly add about one cup of the flour mixture and alternate with the milk until all is incorporated.  Fold in the sour cream, pecans, coconut and persimmon pulp until incorporated.  Pour batter into buttered and floured cupcake pans and bake for about 20 minutes.  Makes about 20 standard size cupcakes.

Maple Cinnamon Frosting


4 oz cream cheese

5 tablespoons unsalted butter

1 ½-2 cups powdered sugar

1 teaspoon vanilla

3 tablespoon maple syrup

½ teaspoon cinnamon


Beat cream cheese and butter together until lightly whipped, about 3 minutes.  Add powdered sugar (1 ½ cups at first then add more if necessary to create a thicker consistency) and beat for 2 minutes.  Add vanilla, maple syrup and cinnamon and whip for another minute until smooth and fluffy.  Frost cupcakes and enjoy!

Persimmon Pulp


2-3 persimmons, chopped and stems removed
1 cup water
1/3 cup orange juice


Cut out the stem and coarsely chop persimmons.  In a small saucepan over medium heat, bring water and orange juice to a boil and add persimmons.  Boil 10-12 minutes, stirring occasionally so that all pieces cook evenly and most of the liquid evaporates.  Remove from heat and puree persimmons with a food processor or imulsion blender.

One thought on “Persimmon Coconut Cupcakes

Leave a Reply

Your email address will not be published. Required fields are marked *