Fig Cupcakes with Honey Cream Cheese Frosting

Pumpkins and apples may dominate the autumn season, but don't forget about figs! These fig cupcakes - made with fresh figs, fig jam, olive oil, and brown sugar, all topped off with a swirl of honey cream cheese frosting - are a unique and delicious fall dessert!

If you're in the mood for an unexpected fall dessert, this is it! These homemade fig cupcakes are seasonal, fruity dessert that cupcake lovers of all ages are going to love.

 

Why This Recipe Works

• These fig cupcakes are next level! Made with chopped fresh figs AND fig jam, they're packed with ripe, seasonal fruit for a punch of flavor. A dash of spices like cinnamon and cardamom help to round out the delicious fall flavors of these cupcakes.
• The cupcakes' texture - a dense yet moist crumb with a little bit of crunch (thanks to the chopped figs and oats or nuts) - is similar to carrot cake. And, like carrot cake, these pair perfectly with cream cheese frosting. This cream cheese frosting is made with a bit of honey for a delicate sweetness that beautifully balances the tang of the cream cheese.
• Consider these cupcakes your excuse to take advantage of all that fig season has to offer, because you need these fig cupcakes in your life!

Ingredients

 

Cupcakes

• 1 ½ cups (188 grams) all-purpose 
• ½ teaspoon (2 grams) baking soda
• ½ teaspoon (1 grams) ground cinnamon
• ½ teaspoon (1 grams) ground ginger
• ½ teaspoon (1 grams) ground cardamom
• ¼ teaspoon (1.5 grams) fine sea salt
• 2 large eggs
• ¾ cup (150 grams) granulated sugar
• ¼ cup (54 grams) extra virgin olive oil
• ¼ cup (58 grams) sour cream
• ⅜ cup (89 grams) chopped fresh figs (about 2 figs)
• ⅜ cup (84 grams) fig jam
• ⅜ cup (30 grams) old-fashioned oats or chopped walnuts

 

Frosting:

• 8 Tablespoons (112 grams) unsalted butter, room temperature
• 8 ounces (227 grams) cream cheese, room temperature
• pinch fine sea salt
• ¼ cup (85 grams) honey
• 1 teaspoon (4 grams) vanilla extract
• 3 ⅓ cups (400 grams) confectioners' sugar
• ground cinnamon, for sprinkling on top
• sliced fresh figs, for garnish

 

Cake batter.

• Preheat the oven to 325°F. Line a standard muffin pan with 12 cupcake liners. Set aside.
• In a medium bowl, add flour, baking soda, cinnamon, ginger, cardamom, and salt and whisk to combine. Set aside.
• In the bowl of a stand mixer using the whisk attachment (or in a large bowl using an electric hand mixer) add eggs and sugar and whisk on medium-high speed until light and fluffy (about 3 minutes). Add oil and sour cream and whisk to combine.
• Add flour mixture to the egg mixture and use a rubber spatula to gently fold the dry ingredients into the wet ingredients just until combined. Add figs, fig jam, and oats or walnuts and fold these ingredients into the batter just until combined.

 

Cupcakes.

• Add 3 Tablespoons of batter to each cupcake liner so that they're ⅔ full. Bake cupcakes for 25 minutes, or until the tops of the cupcakes spring back when poked gently. Allow the cupcakes to cool completely in the pan on a wire rack before removing the cupcakes from the pan.

Frosting

• In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric handheld mixer), add butter, cream cheese, and salt and beat on high speed until smooth. Add honey and vanilla and beat on high speed until combined. With the mixer running on low speed, slowly add confectioners' sugar and beat until blended and smooth. Frost the cooled cupcakes using a spatula or pipe the frosting onto the cupcakes using a pastry bag and piping tip. Garnish the cupcakes with fresh fig slices just before serving.

 

Notes.

Storage: Add 3 Tablespoons of batter to each cupcake liner so that they're ⅔ full. Bake cupcakes for 25 minutes, or until the tops of the cupcakes spring back when poked gently. Allow the cupcakes to cool completely in the pan on a wire rack before removing the cupcakes from the pan.Frosted cupcakes should be stored in an airtight container in the fridge for up to 4 days. Remove cupcakes from the fridge about 30 minutes before serving to let them come to room temperature.

Freezing: Unfrosted cupcakes can be sealed in an airtight container and frozen for up to 2 months. Defrost cupcakes at room temperature before frosting and serving.