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 combine fresh figs and a sweet, creamy frosting for an irresistible treat ideal for fall celebrations or any special occasion.
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 and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners to prevent sticking and ensure easy removal.
- Prepare the figs: Chop fresh figs into small pieces. For a smoother batter texture, lightly mash the figs with a fork. Set aside for later incorporation.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 2-3 minutes. This creates a tender cupcake crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Mix 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.
- Combine wet and dry ingredients: Add the dry ingredients to the wet batter in two batches, alternating with the whole milk, beginning and ending with the dry. Mix gently until just combined to avoid overworking the batter.
- Fold in figs: Carefully fold the chopped figs into the batter, ensuring an even distribution without breaking down the pieces too much.
- Fill cupcake liners: Spoon the batter evenly into the prepared 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 in the center comes out clean. This ensures the cupcakes are fully cooked but still moist.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
- Prepare frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add honey, powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is light, fluffy, and well combined.
- Frost the cupcakes: Once cupcakes are completely cooled, spread or pipe the honey cream cheese frosting on top of each cupcake for a beautiful finish.
- Serve or store: Serve immediately for maximum freshness, or store cupcakes in an airtight container at room temperature for up to 3 days.
Notes
- Use fresh, ripe figs for the best flavor and sweetness.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- For a smoother batter, lightly mash the figs before folding them in.
- Frost cupcakes only once they have completely cooled to prevent frosting melt.
- Store cupcakes at room temperature; refrigeration may alter texture.
- Can be made a day in advance and stored covered for convenience.
