Description
Delight in these moist and flavorful Fig Cupcakes topped with a luscious Honey Cream Cheese Frosting. Made with chopped dried figs soaked to softness, warm cinnamon, and a hint of vanilla, these cupcakes deliver a perfect balance of natural sweetness and spice. The creamy frosting is enriched with honey for an extra touch of indulgence. Ideal for autumn gatherings or anytime you crave a sweet, fruity treat.
Ingredients
Scale
Cupcakes
- 1 cup dried figs, chopped
- 1 cup boiling water
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt
Honey Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1 1/2 to 2 cups powdered sugar, adjust for consistency
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to get ready for baking.
- Soften Figs: In a small bowl, combine the chopped dried figs with boiling water and let them soak for 10 minutes to soften. Drain the figs and set aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter, vegetable oil, and brown sugar together until the mixture becomes creamy and smooth.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Then stir in the vanilla extract and plain Greek yogurt until evenly blended.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Figs: Carefully fold in the soaked and drained figs into the batter, distributing them evenly throughout.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Add honey and vanilla extract, mixing thoroughly.
- Add Powdered Sugar: Gradually incorporate powdered sugar, starting with 1 1/2 cups, beating until you reach your desired frosting consistency.
- Frost Cupcakes: Spread or pipe the frosting onto the cooled cupcakes. Optionally, drizzle a little extra honey over the frosted cupcakes for added sweetness and presentation.
Notes
- Fresh figs can be substituted when in season—use about 1 cup chopped fresh figs in place of dried.
- For added texture and a nutty flavor, fold 1/4 cup chopped walnuts or pecans into the cupcake batter.
- Because of the cream cheese frosting, store the cupcakes in the refrigerator to keep them fresh and safe to eat.
