Makes 12 moist, scrumptious cupcakes.
1/4 lb butter
1 C sugar
1-1/3 C flour
3/4 t baking soda
1 C club soda, 7-up, or champagne (anything clear and sparkling)
1 tsp vanilla
3 medium pears, cored and grated or diced fine
Preheat oven to 350F. In a large bowl, cream the sugar with the butter. Stir in the eggs, one at a time. In a small bowl sift flour, baking soda and salt. Slowly add this to the butter, sugar, and eggs, a little at a time, until it’s well-mixed in. Stir in the vanilla and soda (the batter will bubble and fizz). Gently mix in the pears.
Grease a muffin or cupcake tin and divide the batter among the cups. Bake for 20 minutes, until golden.
Remove from oven and let cool for about 5 minutes. Transfer to a plate or cooling rack (the tops will sink). When completely cool, top with cream cheese frosting.