Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
Put the sugar, flour, baking powder and salt in a bowl. Strain the pears and puree in a food processor. Put the oil in an electric mixing bowl. Beat in the eggs one at a time.
Add the pears, cheese and walnuts to the flour mixture and coat well. Gently fold in the egg and oil mixture by hand. Fill each muffin cup three-quarters full with batter. Bake 20 to 25 minutes.
To assemble: Put the Cream Cheese Cucumber Dill Topping into a pastry bag and top each cupcake. Garnish with cucumber twists and dill.
Puree the cucumber in a food processor. Beat the cream cheese in a mixer with the paddle attachment until fluffy, 2 to 3 minutes. Mix in the cucumber, dill and salt. Put the topping in an airtight container and refrigerate 12 hours or up to overnight before serving.
To toast the walnuts, preheat the oven to 400 degrees F. Arrange the walnuts on a sheet pan and bake for about 10 minutes.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Jane Vasterling