Fig Honey Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
¼ teaspoon fine sea salt
02 -
1 ½ cups all-purpose flour
03 -
⅜ cup old-fashioned oats or chopped walnuts
04 -
½ teaspoon ground cardamom
05 -
½ teaspoon ground cinnamon
06 -
2 large eggs
07 -
⅜ cup fig jam
08 -
¼ cup extra virgin olive oil
09 -
¾ cup granulated sugar
10 -
½ teaspoon baking soda
11 -
¼ cup sour cream
12 -
⅜ cup chopped fresh figs (about 2 figs)
13 -
½ teaspoon ground ginger
→ Frosting
14 -
ground cinnamon, for sprinkling on top
15 -
3 ⅓ cups confectioners' sugar
16 -
8 tablespoons unsalted butter, room temperature
17 -
pinch fine sea salt
18 -
sliced fresh figs, for garnish
19 -
1 teaspoon vanilla extract
20 -
¼ cup honey
21 -
8 ounces cream cheese, room temperature
# Instructions:
01 -
Set your oven to 325°F. Line up a regular muffin tin with 12 liners, then put it aside.
02 -
In a medium mixing bowl, toss in the flour, cinnamon, ginger, salt, baking soda, and cardamom. Whisk gently until blended. Set aside for now.
03 -
In a stand mixer bowl (or a regular large bowl with an electric hand mixer), toss in the eggs and sugar. Whip on medium-high till it looks fluffy and frothy—this'll take about 3 minutes. Add in the sour cream and olive oil, then mix until smooth.
04 -
Carefully fold the dry mixture into the wet mixture using a spatula until it just comes together—don't overmix! Stir in the chopped figs, fig jam, and either oats or walnuts at the end.
05 -
Spoon 3 tablespoons of batter into each cupcake liner—aim for about two-thirds full per liner.
06 -
Bake for about 25 minutes. You'll know they're ready when the tops bounce back after a light press. Let them cool fully in the tray on a wire rack before taking them out.
07 -
In a stand mixer bowl (with the paddle attachment) or a large bowl with an electric mixer, beat together the cream cheese, butter, and a pinch of salt until creamy. Pour in the honey and vanilla, mixing till blended. Gradually add the powdered sugar and beat until the texture is nice and smooth.
08 -
Spread or pipe the frosting onto the cooled cupcakes. Top them with some fig slices and a pinch of cinnamon before serving.
# Notes:
01 -
Store unfrosted cupcakes at room temperature loosely covered for up to 4 days. Keep frosted ones in an airtight container in the fridge for up to 4 days—let them sit at room temp before serving.
02 -
Freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw at room temperature before adding frosting.