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Cupcakes with Honey Cream Cheese Frosting

Turkey Meatballs in Pumpkin Sage Sauce Recipe

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5.3 from 25 reviews

Delight your taste buds with these moist and flavorful Fig Cupcakes topped with a luscious Honey Cream Cheese Frosting. A perfect treat for any occasion!

Ingredients

Cupcakes:

  • 1 ½ cups (188 grams) all-purpose flour
  • ½ teaspoon (2 grams) baking soda
  • ½ teaspoon (1 grams) ground cinnamon
  • ½ teaspoon (1 grams) ground ginger
  • ½ teaspoon (1 grams) ground cardamom
  • ¼ teaspoon (1.5 grams) fine sea salt
  • 2 large eggs
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (54 grams) extra virgin olive oil
  • ¼ cup (58 grams) sour cream
  • ⅜ cup (89 grams) chopped fresh figs (about 2 figs)
  • ⅜ cup (84 grams) fig jam
  • ⅜ cup (30 grams) old-fashioned oats or chopped walnuts

Frosting:

  • 8 Tablespoons (112 grams) unsalted butter, room temperature
  • 8 ounces (227 grams) cream cheese, room temperature
  • pinch fine sea salt
  • ¼ cup (85 grams) honey
  • 1 teaspoon (4 grams) vanilla extract
  • 3 ⅓ cups (400 grams) confectioners’ sugar
  • ground cinnamon, for sprinkling on top
  • sliced fresh figs, for garnish

Instructions

  1. Preheat the oven: Preheat the oven to 325°F and line a standard muffin pan with cupcake liners.
  2. Make the cake batter: Combine dry ingredients, whisk eggs and sugar, add oil and sour cream, fold in flour mixture, figs, jam, and oats/walnuts.
  3. Bake the cupcakes: Fill cupcake liners and bake for 25 minutes until done. Cool completely before frosting.
  4. Make the frosting: Beat butter, cream cheese, salt, honey, and vanilla. Gradually add confectioners’ sugar until smooth.
  5. Frost the cupcakes: Spread or pipe the frosting onto cooled cupcakes and garnish with fresh fig slices.

Notes

  • Unfrosted cupcakes can be stored at room temperature for up to 4 days.
  • Frosted cupcakes should be refrigerated and brought to room temperature before serving.
  • Unfrosted cupcakes can be frozen for up to 2 months.
  • Recipe adapted from NYT Cooking.

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