Pear and cardamom cupcakes

Original recipe adapted from My Feasts
Oven temp = 350

Pear and cardamom cupcakes:
1 cup brown sugar
1 1/3 cup vegetable oil
4 eggs
1 tsp ground ginger
2 tsp ground cardamom
3 cups flour
1 tsp baking powder
2 cup grated pears
1 cup walnuts - roughly chopped
1 tsp vanilla bean paste

In a large mixing bowl, cream vegetable oil and brown sugar. Add eggs one at a time, mixing well after each addition. Mix in ginger, cardamom, vanilla bean paste, and grated pears. Slowly add flour and baking powder, mixing until just combined. Mix in the walnuts. Fill 24 cupcake liners 2/3 full and bake at 350 for about 25 minutes. Top with cream cheese frosting.