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!
Author:Linda
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
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
Preheat the oven: Preheat the oven to 325°F and line a standard muffin pan with cupcake liners.
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.
Bake the cupcakes: Fill cupcake liners and bake for 25 minutes until done. Cool completely before frosting.
Make the frosting: Beat butter, cream cheese, salt, honey, and vanilla. Gradually add confectioners’ sugar until smooth.
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.