If you have a soft spot for cupcakes that taste both elegant and comforting, then this Fig Cupcakes with Honey Cream Cheese Frosting Recipe is going to be your new obsession. Imagine tender, warmly spiced cupcakes bursting with fresh figs and fig jam, topped with a luxuriously smooth honey cream cheese frosting that’s perfectly sweet and silky. This recipe strikes the perfect balance between fruity freshness, subtle spices, and rich creaminess, making each bite a little celebration. Plus, it’s surprisingly easy to prepare, so you can enjoy a touch of gourmet magic right in your own kitchen!
Ingredients You’ll Need
These ingredients might sound simple, but each one plays a vital role in building the amazing flavors and textures of these fig cupcakes. From the fragrant spices to the creamy frosting, every element is thoughtfully chosen to complement the luscious figs.
- All-purpose flour: The base that gives structure and softness to the cupcakes.
- Baking soda: Ensures the cupcakes rise to tender perfection.
- Ground cinnamon, ginger, and cardamom: A warm spice trio that enhances the fruity sweetness of the figs.
- Fine sea salt: Balances the flavors and brings out the sweetness.
- Large eggs: Bind ingredients and add moisture.
- Granulated sugar: Sweetens the batter while contributing to a light crumb.
- Extra virgin olive oil: Adds moistness with a subtle fruity note that complements the figs.
- Sour cream: Adds tenderness and a slight tang to the cupcakes.
- Chopped fresh figs: Provides bursts of sweet, juicy fruit throughout.
- Fig jam: Boosts fig flavor and adds moisture.
- Old-fashioned oats or chopped walnuts: Offers texture—oats soften for chewiness, walnuts add crunch.
- Unsalted butter: Essential for creamy frosting texture.
- Cream cheese: Creates the classic tangy base for the frosting.
- Honey: Imparts natural sweetness and a floral depth to the frosting.
- Vanilla extract: Lifts all the flavors beautifully.
- Confectioners’ sugar: Sweetens and thickens the frosting for easy spreading.
- Ground cinnamon (for sprinkling): Adds a pretty touch and extra spice kick on top.
- Sliced fresh figs (for garnish): For a stunning visual and a little fresh bite.
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 and lining a standard muffin pan with 12 cupcake liners. This crucial step guarantees your cupcakes bake evenly without sticking—a stress-free start to this delightful baking adventure.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, cinnamon, ginger, cardamom, and sea salt. This blend of dry spices and leavening agents is the foundation that will make your cupcakes wonderfully fragrant and perfectly fluffy.
Step 3: Whisk the Wet Ingredients
Using a stand mixer or hand mixer with the whisk attachment, beat the eggs and granulated sugar on medium-high until they turn pale and fluffy—about 3 minutes. This airiness is key to light cupcakes. Then, whisk in the olive oil and sour cream until everything is smooth and well combined.
Step 4: Combine Dry and Wet Mixtures and Add Figs
Gently fold the flour mixture into the egg mixture with a rubber spatula—don’t overmix! Then fold in the chopped fresh figs, fig jam, and your choice of oats or walnuts. These last ingredients add lush bites of fruit and texture throughout each cupcake, making every mouthful interesting and delicious.
Step 5: Fill and Bake the Cupcakes
Spoon about 3 tablespoons of batter into each cupcake liner, filling them roughly two-thirds full to give the cupcakes room to rise. Bake for 25 minutes or until the tops spring back when touched lightly. Once baked, let them cool completely in the pan on a wire rack to set perfectly before frosting.
Step 6: Whip Up the Honey Cream Cheese Frosting
In a clean bowl with the paddle attachment or by hand, beat the butter, cream cheese, and a pinch of salt on high until smooth and creamy. Add in the honey and vanilla, beating until the mixture is beautifully combined. Slowly lower your mixer speed and add confectioners’ sugar until the frosting is silky but firm enough to spread or pipe.
Step 7: Frost and Garnish Your Cupcakes
Once your cupcakes are completely cool, frost them generously using a spatula or pipe the frosting like a pro with a pastry bag and tip. Top each one with a handful of fresh, sliced figs and a light sprinkle of ground cinnamon to finish these beauties off with style and extra flavor.
How to Serve Fig Cupcakes with Honey Cream Cheese Frosting Recipe
Garnishes
Fresh fig slices are the natural choice to crown these cupcakes, adding vibrant color and a juicy burst that pairs delightfully with the creamy frosting. A sprinkle of ground cinnamon or finely chopped toasted walnuts can add an inviting aroma and texture contrast.
Side Dishes
Serve these cupcakes alongside a cup of warm chai or an herbal tea to complement the spices in the batter. Fresh fruit or a light salad of arugula and goat cheese can also balance the cupcakes’ sweetness if you’re enjoying them as part of a dessert spread.
Creative Ways to Present
For an elegant touch, arrange the cupcakes on a rustic wooden board with scattered edible flowers or fig leaves. You can pipe the frosting in rosettes and add a drizzle of honey on top. For a party, offer mini cupcakes or serve them in decorative wrappers that match a festive theme.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fig Cupcakes with Honey Cream Cheese Frosting Recipe in an airtight container in the refrigerator for up to 3 days. Keeping them chilled preserves the freshness of the frosting and keeps the cupcakes moist and tender.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to 2 months. When ready to serve, thaw at room temperature and frost just before serving to maintain the best texture and flavor.
Reheating
Since these cupcakes are best enjoyed with fresh frosting, warm unfrosted cupcakes briefly in the microwave for about 10 seconds to revive softness. After warming, add your honey cream cheese frosting to keep the experience fresh and luscious.
FAQs
Can I use dried figs instead of fresh figs?
Yes, dried figs can be used if fresh aren’t available, but soak them in warm water for 10-15 minutes beforehand to rehydrate. This will help them stay moist in the cupcake batter.
Is there a substitute for sour cream in this recipe?
Greek yogurt is a fantastic substitute for sour cream, providing the same moisture and tang without compromising flavor or texture.
How do I make the frosting less sweet?
Reduce the confectioners’ sugar slightly, but be careful not to remove too much or the frosting won’t hold its shape. You can also add a tiny pinch of salt to balance sweetness.
Can I make this recipe gluten-free?
Absolutely! Use a 1:1 gluten-free baking flour blend in place of all-purpose flour, and ensure baking soda and other ingredients are gluten-free certified.
What’s the best way to pipe the frosting?
A large star tip or round tip works beautifully for piping this frosting, giving your cupcakes a professional look with beautiful swirls or smooth tops.
Final Thoughts
There’s something truly special about these Fig Cupcakes with Honey Cream Cheese Frosting Recipe that makes every bite feel like a little indulgence. From the warmly spiced batter studded with fresh figs to the luscious honey-infused frosting, it’s a recipe you’ll want to make again and again. Whether for a cozy afternoon treat or to impress guests, these cupcakes bring joy to the table effortlessly. Trust me, once you try them, they’ll become a favorite you love sharing with everyone you know!
Print
Fig Cupcakes with Honey Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Fig Cupcakes with Honey Cream Cheese Frosting are a delightful treat combining the natural sweetness of fresh and jammy figs with warm spices and a creamy, honey-infused frosting. Moist and spiced cupcake batter studded with figs and oats or walnuts is topped with a smooth, tangy cream cheese frosting sweetened with honey, then garnished with fresh fig slices for an elegant finish. Perfect for a sophisticated dessert or special occasion.
Ingredients
Cupcake 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 fine sea salt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 3 1/3 cups confectioners’ sugar
Garnish
- Ground cinnamon, for sprinkling on top
- Sliced fresh figs
Instructions
- Preheat and prepare pans: Preheat the oven to 325°F (163°C). Line a standard muffin pan with 12 cupcake liners and set it aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cardamom, and fine sea salt until combined.
- Whisk wet ingredients: In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer in a large bowl, whisk the eggs and granulated sugar on medium-high speed until light and fluffy, approximately 3 minutes. Add the extra virgin olive oil and sour cream and continue whisking to combine.
- Combine wet and dry: Gently fold the dry flour mixture into the wet egg mixture using a rubber spatula just until incorporated. Be careful not to overmix.
- Add figs and oats/walnuts: Fold in the chopped fresh figs, fig jam, and old-fashioned oats or chopped walnuts until evenly distributed throughout the batter.
- Fill cupcake liners and bake: Spoon 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 lightly when pressed.
- Cool cupcakes: Remove the pan from the oven and place it on a wire rack to cool completely before removing the cupcakes from the pan to avoid breaking.
- Prepare frosting: Using the paddle attachment on a stand mixer or an electric hand mixer, beat the softened unsalted butter, cream cheese, and pinch of salt on high speed until smooth and creamy.
- Add honey and vanilla: Add the honey and vanilla extract to the cream cheese mixture and beat again on high speed until fully combined.
- Incorporate confectioners’ sugar: With the mixer running on low speed, gradually add the confectioners’ sugar and beat until smooth and spreadable.
- Frost the cupcakes: Using a spatula or a pastry bag fitted with a piping tip, frost the completely cooled cupcakes evenly with the honey cream cheese frosting.
- Garnish and serve: Sprinkle a light dusting of ground cinnamon on top and garnish each cupcake with a slice of fresh fig just before serving for a beautiful presentation.
Notes
- For a nut-free option, omit the walnuts and substitute with extra oats or seeds.
- Ensure the cream cheese and butter are at room temperature for a smooth frosting.
- If fresh figs are out of season, extra fig jam can be used inside the batter but fresh figs for garnish are recommended.
- Store frosted cupcakes in an airtight container refrigerated for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent melting.
