Description
Delight in these moist and flavorful Fig Cupcakes topped with a luscious Honey Cream Cheese Frosting. Perfectly spiced with cinnamon and nutmeg, these cupcakes feature fresh chopped figs folded into a tender batter, creating a wonderful balance of sweetness and texture. Ideal for fall gatherings or any special occasion, this easy-to-make recipe yields 12 delectable cupcakes that everyone will love.
Ingredients
Scale
Cupcake Ingredients
- 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 Ingredients
- 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. For a smoother texture in the batter, mash the figs slightly with a fork. Set aside for later use.
- Mix the wet ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine.
- 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 in two batches to the wet mixture, alternating with the whole milk and beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make cupcakes tough.
- Fold in the figs: Gently fold the chopped figs into the batter, ensuring they are evenly distributed throughout without breaking them up too much.
- Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake the cupcakes: Place the muffin tin in the oven and bake 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 them to a wire rack to cool completely before frosting.
- Make the frosting: While the cupcakes cool, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add honey, powdered sugar, vanilla extract, and a pinch of salt, beating until the mixture is smooth and fluffy.
- Frost the cupcakes: Once cooled, spread or pipe the honey cream cheese frosting onto each cupcake evenly, decorating as desired.
- Serve and store: Serve immediately for best flavor and texture, or store the frosted cupcakes in an airtight container at room temperature for up to 3 days.
Notes
- For a smoother texture in the batter, mash the figs slightly after chopping.
- Be careful not to overmix the batter after adding the dry ingredients to keep cupcakes tender.
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container at room temperature; refrigeration can cause the frosting to firm excessively.
- You can garnish with additional fresh fig slices or a light drizzle of honey for an elegant finish.
