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Fig Cupcakes with Honey Cream Cheese Frosting

Delicious Fig Cupcakes with Honey Cream Cheese Frosting Treats

Enjoy delicious Fig Cupcakes with Honey Cream Cheese Frosting, a delightful blend of flavors perfect for any occasion.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tsp Baking Soda This leavening agent helps your cupcakes rise to fluffy perfection.
  • 1 tsp Ground Cinnamon Adds warmth; try nutmeg for a different spice profile.
  • 1 tsp Ground Ginger Complements the figs beautifully with a touch of spice.
  • 1/2 tsp Ground Cardamom Enhances fall flavors; use extra cinnamon if needed.
  • 1/2 tsp Fine Sea Salt Balances sweetness and elevates the flavors.
  • 2 large Large Eggs Provides necessary moisture and binding; no substitute recommended for best results.
  • 1 cup Granulated Sugar Sweetness for your cupcakes; consider coconut sugar for a flavorful alternative.
  • 1/2 cup Extra Virgin Olive Oil Adds moisture and a delightful flavor; vegetable oil can work as a neutral substitute.
  • 1/2 cup Sour Cream Contributes to the moist crumb; Greek yogurt makes a great substitute.
  • 1 cup Chopped Fresh Figs The star of your cupcakes; dried figs can be a substitute, but fresh is best!
  • 1/4 cup Fig Jam Intensifies the fig flavor; feel free to swap with apple or apricot jam.
  • 1/2 cup Old-Fashioned Oats or Chopped Walnuts Offers texture and a delightful crunch; omit for a nut-free option.
For the Honey Cream Cheese Frosting
  • 1/2 cup Unsalted Butter Key for richness and body in your frosting.
  • 8 oz Cream Cheese The base providing tartness; full-fat is recommended for the best taste.
  • 1/4 cup Honey Adds sweetness and natural flavor to your frosting; use maple syrup for a vegan option.
  • 1 tsp Vanilla Extract Enhances the sweetness of the frosting beautifully.
  • 2 cups Confectioners’ Sugar Sweetens and thickens the frosting for that perfect creamy consistency.

Equipment

  • Cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a cupcake pan with liners.
  2. In a large mixing bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cardamom, and fine sea salt until fully combined.
  3. In another bowl, beat the large eggs with granulated sugar for about 2-3 minutes until fluffy.
  4. Gradually add in the extra virgin olive oil and sour cream, mixing until smooth.
  5. Carefully fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
  6. Next, add chopped fresh figs, fig jam, and old-fashioned oats or chopped walnuts to the batter. Gently mix until evenly distributed.
  7. Fill each cupcake liner about two-thirds full with the batter and bake for 25 minutes.
  8. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack.
  9. For the frosting, beat unsalted butter and cream cheese until smooth and creamy.
  10. Gradually add honey and vanilla extract, continuing to beat until fully incorporated.
  11. Sift in confectioners’ sugar, blending until you achieve a thick and velvety frosting.
  12. Frost each cupcake generously with the honey cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Unfrosted cupcakes can be stored at room temperature for up to 4 days.

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