Pear & Olive Oil Mini Cakes

INGREDIENTS: 

1 Anjou pear, cored and thinly sliced 
1 lemon, juiced 
1 tablespoon brown sugar
1 cup olive oil
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1 teaspoon baking soda
Powdered sugar for dusting

DIRECTIONS: 

1. Preheat the oven to 350 degrees F. 

2. Insert cupcake liners in a standard 12-well cupcake tin. Toss the pears in the lemon juice and brown sugar and set aside. 

3. Combine the olive oil, sugar, eggs, and vanilla in a stand mixer and mix on medium speed until ingredients are incorporated. 

4. In a medium bowl, whisk together the flour, cinnamon, allspice, and baking soda until combined. Slowly add the dry ingredients to the wet ingredients and mix on medium speed until evenly incorporated. 

5. Fill each cupcake well three-quarters full with batter and evenly distribute the pear slices on top, pressing the pears slightly into the batter. 

6. Bake for 20 minutes until a toothpick inserted in the center comes out clean and the cake tops are golden brown. Cool for 10 minutes in the pan, then transfer mini cakes to a cooling rack. 

7. Lightly dust each cake with powdered sugar and enjoy!