Description
Delight in these moist and flavorful Fig Cupcakes topped with a luscious Honey Cream Cheese Frosting. Bursting with warm spices, fresh figs, and a hint of sweetness from fig jam and honey, these cupcakes make a perfect gourmet treat for any occasion.
Ingredients
Cake Ingredients
- 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, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a standard muffin pan with 12 cupcake liners and set 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: Using a stand mixer with a whisk attachment or an electric hand mixer, whisk the eggs and granulated sugar on medium-high speed until the mixture becomes light and fluffy, about 3 minutes. Then add the extra virgin olive oil and sour cream, whisking to combine thoroughly.
- Combine Dry and Wet Mixtures: Gently fold the dry flour mixture into the wet egg mixture using a rubber spatula, stirring just until combined to avoid overmixing.
- Add Figs, Jam, and Oats/Walnuts: Fold in the chopped fresh figs, fig jam, and old-fashioned oats or chopped walnuts into the batter until evenly distributed.
- Fill Cupcake Liners and Bake: Spoon approximately 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 gently touched.
- Cool Cupcakes: Allow the cupcakes to cool completely in the pan on a wire rack before removing them to maintain their shape and texture.
- Prepare Frosting: In a clean bowl using a stand mixer with a paddle attachment or a handheld electric mixer, beat together the softened unsalted butter, cream cheese, and a pinch of sea salt on high speed until smooth and creamy.
- Add Honey and Vanilla: Beat in the honey and vanilla extract on high speed until well combined.
- Incorporate Confectioners’ Sugar: With the mixer on low speed, gradually add the confectioners’ sugar, beating until the frosting is smooth and fluffy.
- Frost Cupcakes: Spread or pipe the honey cream cheese frosting onto the cooled cupcakes using a spatula or pastry bag with a piping tip for a decorative finish.
- Garnish and Serve: Lightly sprinkle ground cinnamon on top and garnish each cupcake with fresh fig slices just before serving to add a fresh touch and visual appeal.
Notes
- Use fresh, ripe figs for the best flavor and texture in the cupcakes.
- You can substitute walnuts with old-fashioned oats for a different texture.
- Ensure butter and cream cheese are at room temperature for a smooth frosting.
- Do not overmix the batter; folding gently helps keep cupcakes tender.
- Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
