Name: Fig Cupcakes with Honey Cream Cheese Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground cardamom; ¼ teaspoon fine sea salt; 2 large eggs; ¾ cup granulated sugar; ¼ cup extra virgin olive oil; ¼ cup sour cream; 3/8 cup chopped fresh figs (about 2 figs); 3/8 cup fig jam; 3/8 cup old-fashioned oats or chopped walnuts; 8 tablespoons unsalted butter, at room temperature (for frosting); 8 ounces cream cheese, at room temperature (for frosting); Pinch of fine sea salt (for frosting); ¼ cup honey (for frosting); 1 teaspoon vanilla extract (for frosting); 3 ⅓ cups confectioners’ sugar; Ground cinnamon, for sprinkling; Sliced fresh figs, for garnish

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Why You’ll Love This Recipe

These cupcakes are a beautiful balance of rich and comforting flavors. The spiced batter is light yet flavorful, with hints of cinnamon, ginger, and cardamom, while the figs bring natural sweetness and moisture. The honey cream cheese frosting is a silky topping that complements the cupcakes beautifully, making every bite a heavenly combination of sweet and tangy. Whether for a family gathering, a fall party, or just because, these cupcakes are sure to impress!

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon fine sea salt
2 large eggs
¾ cup granulated sugar
¼ cup extra virgin olive oil
¼ cup sour cream
3/8 cup chopped fresh figs (about 2 figs)
3/8 cup fig jam
3/8 cup old-fashioned oats or chopped walnuts (your choice)

For the Frosting:

8 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
Pinch of fine sea salt
¼ cup honey
1 teaspoon vanilla extract
3 ⅓ cups confectioners’ sugar
Ground cinnamon, for sprinkling
Sliced fresh figs, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare the Pan

Preheat your oven to 325°F (165°C). Line a standard muffin pan with 12 cupcake liners and set aside.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, and salt until fully blended.

3. Prepare Wet Ingredients

In the bowl of a stand mixer with the whisk attachment, or in a large bowl using an electric hand mixer, beat the eggs and granulated sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add the olive oil and sour cream, then whisk until fully incorporated.

4. Combine Wet and Dry Ingredients

Add the dry flour mixture to the egg mixture and fold gently with a rubber spatula until almost combined. Then, fold in the chopped fresh figs, fig jam, and oats or walnuts until just mixed. Be careful not to overmix.

5. Fill the Cupcake Liners

Spoon approximately 3 tablespoons of batter into each cupcake liner, filling them about two-thirds full. Bake for 25 minutes, or until the tops spring back gently when pressed.

6. Cool the Cupcakes

Allow the baked cupcakes to cool completely in the pan set on a wire rack before removing from the pan. This will help them firm up and make it easier to frost.

7. Make the Honey Cream Cheese Frosting

In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the butter, cream cheese, and a pinch of salt on high speed until smooth. Add honey and vanilla extract, and blend until fully combined. Gradually add the confectioners’ sugar on low speed, mixing until the frosting is smooth and light.

8. Frost the Cupcakes

Once the cupcakes are completely cool, pipe or spread the honey cream cheese frosting onto each cupcake. For best presentation, use a piping bag fitted with a French star tip or a similar design.

9. Garnish and Serve

Sprinkle lightly with ground cinnamon and garnish each cupcake with a slice of fresh fig just before serving. The figs add a touch of elegance and extra flavor!

Servings and Timing

Servings: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Variations

Add Spices: Feel free to adjust the spices according to your preferences. A pinch of nutmeg or allspice would also complement the flavor of these cupcakes beautifully.
Swap Figs: If figs aren’t available, you can substitute them with chopped dates or dried apricots for a different yet equally delicious fruit flavor.
Nut-Free Option: If you prefer a nut-free version, simply omit the oats or walnuts and stick to the figs and jam for flavor.

Storage/Reheating

Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. They will stay fresh and moist thanks to the honey frosting.
Refrigeration: Because of the cream cheese frosting, it’s best to refrigerate any leftover cupcakes if you won’t be eating them within a couple of days. Bring them to room temperature before serving for the best texture.
Freezing: You can freeze the cupcakes (without frosting) for up to 2 months. Allow them to cool completely, then store them in an airtight container or freezer bag. Frost after thawing.

FAQs

Can I use a different oil for the cupcakes?

Yes, you can substitute the olive oil with vegetable oil or canola oil if you prefer. Olive oil adds a unique flavor, but other oils work just as well.

Can I use fresh figs in the frosting?

Fresh figs can be blended and added into the frosting for extra flavor, but they’ll alter the texture. To maintain the smoothness of the frosting, freeze-dried fig powder is ideal.

Can I make the frosting ahead of time?

Yes! You can make the honey cream cheese frosting a day ahead and store it in the fridge. Just bring it to room temperature before frosting the cupcakes.

How can I make the frosting more honey-flavored?

If you’d like a more intense honey flavor, you can increase the amount of honey in the frosting, but be mindful not to make it too runny.

How do I prevent the frosting from melting?

Make sure the cupcakes are completely cooled before frosting. You can also refrigerate the frosted cupcakes for 10–15 minutes to help the frosting firm up before serving.

Conclusion

These Fig Cupcakes with Honey Cream Cheese Frosting are a unique and delicious treat that combines warm, cozy flavors with a fresh, fruity twist. The tender fig cupcake is perfectly complemented by the smooth honey cream cheese frosting, making each bite a delightful experience. Whether you’re hosting a gathering or enjoying a quiet moment with a cup of tea, these cupcakes will elevate any occasion!

Fig Cupcakes with Honey Cream Cheese Frosting

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Fig Cupcakes with Honey Cream Cheese Frosting combine the warm, cozy flavors of spiced fig cupcakes with a creamy honey frosting. Perfect for any occasion, these cupcakes bring a fresh and fruity twist that will leave your guests impressed!

Author: Amy
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat and Prepare the Pan: Preheat your oven to 325°F (165°C). Line a standard muffin pan with 12 cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, and salt.
Prepare Wet Ingredients: In a stand mixer or large bowl, beat the eggs and sugar on medium-high speed for 3 minutes until light and fluffy. Add olive oil and sour cream, then mix until fully incorporated.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture, folding gently. Add chopped figs, fig jam, and oats or walnuts, folding gently to combine.
Fill Cupcake Liners: Spoon 3 tablespoons of batter into each cupcake liner. Bake for 25 minutes or until tops spring back when pressed.
Cool the Cupcakes: Cool the cupcakes on a wire rack for 10 minutes, then remove from pan and let cool completely.
Make Honey Cream Cheese Frosting: Beat butter and cream cheese on high for 4 minutes until smooth. Add honey, vanilla, powdered sugar, and a pinch of salt. Beat until smooth and fluffy.
Frost the Cupcakes: Pipe or spread frosting onto cooled cupcakes, using a piping bag for a more decorative finish.
Garnish and Serve: Lightly sprinkle with cinnamon and garnish each cupcake with a slice of fresh fig before serving.