Description
Fig Cupcakes with Honey Cream Cheese Frosting combine the natural sweetness of figs with a rich, creamy frosting that’s delicately flavored with honey. These moist, flavorful cupcakes make a perfect treat for any occasion, from fall gatherings to special celebrations. The honey cream cheese frosting adds a luxurious touch that pairs wonderfully with the tender fig cake. s
Ingredients
Scale
For the Fig Cupcakes:
- 1 cup fresh figs, chopped (about 5–6 figs, stems removed)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup whole milk
For the Honey Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- Prepare the figs: If using fresh figs, chop them into small pieces. If you prefer a smoother batter, you can mash the figs slightly with a fork. Set aside.
- Mix the wet ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Alternate mixing the dry ingredients and milk: Gradually add the dry ingredients to the wet mixture in two batches, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix.
- Fold in the figs: Gently fold the chopped figs into the batter, ensuring they are evenly distributed.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the frosting: While the cupcakes are cooling, make the honey cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the honey, powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cooled, spread or pipe the honey cream cheese frosting onto each cupcake.
- Serve and enjoy: Serve immediately, or store in an airtight container at room temperature for up to 3 days. These cupcakes are perfect for any occasion, especially fall gatherings.
Notes
- If you can’t find fresh figs, dried figs can be used. Just chop them finely and soak them in warm water for 10 minutes to soften before incorporating them into the batter.
- You can add chopped walnuts or almonds to the batter for a bit of crunch and extra flavor.
- For a more intense honey flavor, consider using a darker honey variety like buckwheat or chestnut honey.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 33g
- Sodium: 190 mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60 mg