Description
Delight in these moist and flavorful Fig Cupcakes topped with a luscious Honey Cream Cheese Frosting. Bursting with fresh figs and warm spices, these cupcakes offer a perfect balance of sweetness and subtle fruitiness. Ideal for fall gatherings or a special treat, they combine classic baking with a unique twist of honey-sweetened frosting.
Ingredients
Scale
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
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 to prepare for baking.
- Prepare the figs: Chop fresh figs into small pieces or mash slightly with a fork if you prefer a smoother texture. Set aside the figs for folding into the batter later.
- Mix the wet ingredients: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which takes about 2-3 minutes. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract for flavor.
- Combine the dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Alternate mixing dry ingredients and milk: Gradually add the dry ingredients to the wet mixture in two batches, alternating with the whole milk. Start and finish with the dry ingredients. Mix gently until just combined to avoid overmixing, ensuring a tender crumb.
- Fold in the figs: Carefully fold the chopped figs into the batter to spread them evenly without breaking them down too much.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the frosting: While the cupcakes cool, prepare the honey cream cheese frosting. Beat softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy. Gradually add honey, powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
- Frost the cupcakes: Once cupcakes are fully cooled, spread or pipe the honey cream cheese frosting evenly on each cupcake for a luscious finish.
- Serve and enjoy: Serve immediately for the best texture, or store in an airtight container at room temperature for up to 3 days. These cupcakes make a perfect treat for fall and festive occasions.
Notes
- For a smoother fig texture in the batter, lightly mash figs before folding in.
- Do not overmix the batter to keep cupcakes tender and light.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Store cupcakes at room temperature in an airtight container for up to 3 days; refrigeration can dry them out.
- You can substitute honey with maple syrup in the frosting for a different flavor profile.
