INGREDIENTS

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

FROSTING INGREDIENTS

• ¾ cup sugar
• ½ tspn. ground ginger
• 2 large eggs
• 1½ cups persimmon pulp (the inside of 2-3 over-ripe seeded persimmons)
• 12 oz. evaporated milk

INSTRUCTIONS

Preheat oven to 350°F. In a medium-sized bowl, whisk together flour, pumpkin pie spice, and baking soda. In a large bowl, cream butter and sugar, then mix in eggs, persimmon pulp, and orange juice until thoroughly combined. Slowly add the flour mixture and mix until fully incorporated. Fill cupcake liners ¾ full with batter. Bake for 30 minutes or until a toothpick can be inserted and removed clean.

Place all frosting ingredients in a medium-sized saucepan over medium heat. Stir continuously until the mixture comes to a boil. Allow to boil for approximately 1 minute. Remove from heat and allow mixture to come to room temperature. Refrigerate for at least 3 hours. Pipe frosting onto cooled cupcakes.