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
Scale
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.
