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
Scale
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.
