Fig Honey Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
⅜ cup fig jam
02 -
2 large eggs
03 -
¼ teaspoon fine sea salt
04 -
1 ½ cups all-purpose flour
05 -
¾ cup granulated sugar
06 -
⅜ cup old-fashioned oats or chopped walnuts
07 -
½ teaspoon ground cinnamon
08 -
¼ cup sour cream
09 -
⅜ cup chopped fresh figs (about 2 figs)
10 -
½ teaspoon baking soda
11 -
½ teaspoon ground ginger
12 -
½ teaspoon ground cardamom
13 -
¼ cup extra virgin olive oil
→ Frosting
14 -
sliced fresh figs, for garnish
15 -
ground cinnamon, for sprinkling on top
16 -
pinch fine sea salt
17 -
¼ cup honey
18 -
1 teaspoon vanilla extract
19 -
8 tablespoons unsalted butter, room temperature
20 -
3 ⅓ cups confectioners' sugar
21 -
8 ounces cream cheese, room temperature
# Instructions:
01 -
Set your oven to 325°F. Place 12 cupcake liners into a muffin tin and keep it aside.
02 -
Stir together the flour, salt, baking soda, ginger, cinnamon, and cardamom in a medium-size bowl. Leave this mix aside.
03 -
Using a stand or hand mixer, beat your eggs and sugar on medium-high until they're pale and fluffy (takes about 3 minutes). Then add in the olive oil and sour cream, mixing just until everything blends together.
04 -
Gently mix the wet and dry blends using a spatula. Once mixed, carefully fold in the figs, fig jam, and your choice of walnuts or oats.
05 -
Scoop about 3 tablespoons of your batter into each of the lined cups, filling them about two-thirds of the way.
06 -
Bake them for roughly 25 minutes. You'll know they're done when the tops gently bounce back after pressing lightly. Let them cool fully on a rack before taking them out of the tin.
07 -
Beat the butter, cream cheese, and salt together using a stand or hand mixer until it’s smooth. Mix in the honey and vanilla until it’s blended. Slowly add in the confectioners’ sugar and keep beating until the texture’s creamy.
08 -
Once the cupcakes are cool, frost them with a spatula or use a piping bag to decorate. Top them off with fig slices and a tiny dash of cinnamon.
# Notes:
01 -
Cupcakes without frosting can stay covered at room temperature for around 4 days. Store frosted ones in a sealed container in the fridge for up to 4 days, but let them sit out a bit before eating.
02 -
You can freeze plain cupcakes in a sealed container for about 2 months. Let them thaw out at room temp before decorating.