If you’re looking for a dessert that feels like a cozy hug on a plate, you’ve got to try this Fig Cupcakes with Honey Cream Cheese Frosting Recipe. These cupcakes are a perfect marriage of tender, spiced cake bursting with fresh figs and fig jam, topped with a luscious cream cheese frosting sweetened naturally with honey. Every bite brings a delicate balance of warmth, sweetness, and a subtle fruity depth that will have you coming back for more. Whether you’re serving them at a special gathering or just indulging in a quiet moment, these fig cupcakes will become an instant favorite.
Ingredients You’ll Need
The magic of this Fig Cupcakes with Honey Cream Cheese Frosting Recipe comes from simple, wholesome ingredients that each play a vital role in creating a beautiful harmony of flavor and texture. From fragrant spices to fresh figs, every component adds a unique note that elevates this cupcake beyond the ordinary.
- 1 1/2 cups all-purpose flour: Provides structure and the perfect tender crumb.
- 1/2 teaspoon baking soda: Helps the cupcakes rise for a light, fluffy texture.
- 1/2 teaspoon ground cinnamon: Adds warmth and classic sweetness.
- 1/2 teaspoon ground ginger: Brings a subtle spicy zing to complement the figs.
- 1/2 teaspoon ground cardamom: Imparts a floral, aromatic depth.
- 1/4 teaspoon fine sea salt: Balances sweetness and enhances flavors.
- 2 large eggs: Bind everything together and provide richness.
- 3/4 cup granulated sugar: Sweetens and tenderizes the cake.
- 1/4 cup extra virgin olive oil: Adds moistness and a subtle fruity note.
- 1/4 cup sour cream: Contributes tanginess and a soft crumb.
- 3/8 cup chopped fresh figs (about 2 figs): Offers juicy bursts of natural sweetness and texture.
- 3/8 cup fig jam: Intensifies the fig flavor and adds moisture.
- 3/8 cup old-fashioned oats or chopped walnuts: Adds delightful texture and nuttiness.
- 8 Tablespoons unsalted butter (room temperature): Essential for the silky frosting base.
- 8 ounces cream cheese (room temperature): Creates a rich, tangy frosting.
- Pinch of fine sea salt: Enhances the frosting’s flavor.
- 1/4 cup honey: Sweetens naturally, adding a floral sweetness to the frosting.
- 1 teaspoon vanilla extract: Adds warmth and depth to the frosting.
- 3 1/3 cups confectioners’ sugar: Provides sweetness and smooth texture for the frosting.
- Ground cinnamon (for sprinkling on top): Adds a final fragrant touch.
- Sliced fresh figs (for garnish): Offers a beautiful and fresh finishing touch.
How to Make Fig Cupcakes with Honey Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by preheating your oven to 325°F. Line a standard muffin pan with 12 cupcake liners to make removal and cleanup a breeze. This prep sets the stage for perfectly baked cupcakes with minimal fuss.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking soda, cinnamon, ginger, cardamom, and salt. This blend of spices awakens the natural sweetness of the figs and infuses the cupcake with warm, cozy flavors that are absolutely irresistible.
Step 3: Whisk the Wet Ingredients
Using a stand mixer with a whisk attachment (or an electric hand mixer), beat the eggs and sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. Next, add the olive oil and sour cream, which keep the cupcakes wonderfully moist and tender.
Step 4: Combine Dry and Wet Ingredients
Use a rubber spatula to gently fold the dry ingredients into the wet egg mixture, just until everything is combined for a light texture. Then fold in the chopped fresh figs, fig jam, and your choice of oats or walnuts. These add delightful bursts of flavor and texture in every bite.
Step 5: Bake the Cupcakes
Divide the batter evenly, spooning about 3 tablespoons into each lined muffin cup, filling them two-thirds full. Bake for 25 minutes or until the tops spring back to a gentle touch. Let the cupcakes cool completely on a wire rack before frosting, so they hold their shape beautifully.
Step 6: Make the Honey Cream Cheese Frosting
In a clean bowl, beat the butter, cream cheese, and a pinch of salt on high speed until smooth and silky. Add the honey and vanilla extract and beat again until combined. With the mixer running low, slowly add the confectioners’ sugar until the frosting is luscious and smooth—just the right balance of sweet and tangy.
Step 7: Frost and Garnish
Using a spatula or a piping bag fitted with your favorite tip, frost your cooled cupcakes generously. Finish them with a sprinkle of cinnamon and an elegant slice of fresh fig on top for a show-stopping presentation.
How to Serve Fig Cupcakes with Honey Cream Cheese Frosting Recipe
Garnishes
Adding a fresh fig slice atop each cupcake isn’t just beautiful; it highlights the star ingredient and adds a subtle, juicy bite that pairs perfectly with the sweet frosting. A sprinkle of cinnamon dusted lightly on top evokes warm, comforting vibes and enhances the cupcake’s rustic charm.
Side Dishes
Pair these cupcakes with a cup of herbal tea like chamomile or a robust coffee to complement the spice and sweetness. Fresh seasonal fruits or a small bowl of yogurt also make lovely accompaniments if you want to round out a light dessert spread.
Creative Ways to Present
For a special occasion, arrange the cupcakes on a tiered cake stand adorned with fresh fig leaves or edible flowers. You can also place each cupcake in a small, decorative cupcake wrapper to give an elegant touch. Drizzling a little extra honey over the frosting just before serving adds a dazzling glaze and a touch more sweetness.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fig Cupcakes with Honey Cream Cheese Frosting Recipe in an airtight container in the refrigerator for up to 3 days. The frosting contains cream cheese, so chilling is essential to maintain freshness and prevent spoilage while keeping the cupcakes moist and delicious.
Freezing
You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in an airtight container or freezer bag for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and frost just before serving to maintain the best texture.
Reheating
Since these cupcakes are best enjoyed fresh, avoid reheating once frosted. However, if you have unfrosted cupcakes, warming them for a few seconds in the microwave brings back some softness and warmth, making them feel freshly baked again.
FAQs
Can I use dried figs instead of fresh figs in this recipe?
Dried figs can work if you chop them finely and maybe soak them briefly in warm water to rehydrate. However, fresh figs provide more juiciness and a vibrant texture that’s perfect for this recipe.
What if I don’t have fig jam? What’s a good substitute?
If fig jam isn’t available, you can substitute with apricot or peach preserves. These still add that fruity sweetness and moisture, though the fig flavor won’t be as pronounced.
Is it possible to make this recipe vegan?
To veganize this recipe, you’d need to use egg replacements (like flax eggs), a plant-based cream cheese and butter substitute, and ensure your sweeteners align with vegan preferences. Keep in mind, the texture and flavor might shift slightly.
Can I make the frosting less sweet?
Yes! You can reduce the confectioners’ sugar slightly or use less honey to suit your taste. Just be cautious not to reduce too much, as the sugar helps the frosting set properly and maintain its creamy texture.
How do I keep cupcakes moist for longer?
Besides proper storage in airtight containers, avoid overbaking. Also, the olive oil and sour cream in this recipe help keep them tender. Adding a moist element like a light syrup glaze can help retain moisture if you plan to store them for several days.
Final Thoughts
This Fig Cupcakes with Honey Cream Cheese Frosting Recipe is a delightful way to bring seasonally inspired flavors into your baking repertoire. Its irresistible combination of spices, fresh figs, and naturally sweetened frosting makes it a winner for any occasion. I can’t wait for you to try it and fall in love with these cupcakes just like I have!
Print
Fig Cupcakes with Honey Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Fig Cupcakes topped with a luscious Honey Cream Cheese Frosting. Blending warm spices, fresh figs, and a hint of honey, this recipe delivers an elegant and irresistible treat perfect for any occasion.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup extra virgin olive oil
- 1/4 cup sour cream
- 3/8 cup chopped fresh figs (about 2 figs)
- 3/8 cup fig jam
- 3/8 cup old-fashioned oats or chopped walnuts
Honey Cream Cheese Frosting
- 8 tablespoons unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- Pinch of fine sea salt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 3 1/3 cups confectioners’ sugar
Garnish
- Ground cinnamon, for sprinkling
- Sliced fresh figs
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line a standard muffin pan with 12 cupcake liners and set them aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cardamom, and fine sea salt until evenly combined. Set this mixture aside.
- Beat Wet Ingredients: Using a stand mixer with the whisk attachment or a hand mixer, beat the eggs and granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Then, add the olive oil and sour cream, mixing until fully incorporated.
- Combine Dry and Wet Ingredients: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula just until combined to avoid overmixing. Then fold in the chopped fresh figs, fig jam, and oats or walnuts until evenly distributed in the batter.
- Fill Cupcake Liners and Bake: Divide the batter evenly by adding about 3 tablespoons of batter into each cupcake liner, filling them about two-thirds full. Bake in the preheated oven for 25 minutes, or until the tops spring back when lightly poked with a finger.
- Cool Cupcakes: Once baked, allow the cupcakes to cool completely in the muffin pan on a wire rack before removing them. This helps maintain their shape and texture.
- Prepare Frosting: In a clean mixing bowl with the paddle attachment or hand mixer, beat the unsalted butter, cream cheese, and a pinch of salt on high speed until smooth and creamy. Add honey and vanilla extract, and continue to beat on high until well combined.
- Add Confectioners’ Sugar: With the mixer running on low speed, gradually add the confectioners’ sugar and beat until the frosting is smooth and spreadable without lumps.
- Frost the Cupcakes: Using a spatula or a piping bag fitted with the desired tip, frost the cooled cupcakes evenly. Finish by garnishing each cupcake with a sprinkle of ground cinnamon and a fresh fig slice just before serving.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Use ripe, fresh figs for the best flavor and texture.
- For a nut-free option, use oats instead of walnuts.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for optimal taste and softness.
