Fig Cupcakes: Honey Cream Cheese Frosting Recipe (Print Version)

Fig Cupcakes with Honey Cream Cheese Frosting are pure bliss! My easy recipe brings warm figs and sweet honey together for a cozy, comforting dessert.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Fig Cupcakes

01 - 1 ½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 2 large eggs (room temperature)
04 - ½ cup whole milk (room temperature)
05 - ½ cup vegetable oil
06 - 1 tsp vanilla extract
07 - 1 cup fresh figs, finely chopped
08 - 1 ½ tsp baking powder
09 - ½ tsp baking soda
10 - ¼ tsp salt

→ For the Honey Cream Cheese Frosting

11 - 8 oz (1 block) full-fat cream cheese, softened
12 - ½ cup (1 stick) unsalted butter, softened
13 - 3-4 cups powdered sugar, sifted
14 - ¼ cup honey
15 - 1 tsp vanilla extract

→ Garnish & Finishing Touches

16 - Fresh fig slices (optional)
17 - Pinch of cinnamon (optional)

# Instructions:

01 - First things first, preheat that oven to 350°F (175°C) and line your muffin tin with paper liners. This is where I always double-check my oven temp, because a slightly off oven can mess up everything! Then, gently wash and finely chop your fresh figs. You want them small enough to distribute nicely in the batter, but still big enough to get a little burst of figgy flavor. In a medium bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps, honestly, a few extra seconds here makes for a smoother batter later. It smells like potential, doesn't it?
02 - In a separate, larger bowl, whisk together your eggs, milk, vegetable oil, and vanilla extract until they're well combined and look almost creamy. This is the liquid gold for our Fig Cupcakes! Now, slowly add the dry ingredients into the wet ingredients, mixing just until combined. Don't overmix, hon, that’s where my hockey puck disaster happened! A few small lumps are totally fine; it just means you haven't developed the gluten too much. Fold in those chopped figs gently. You want them evenly distributed, but again, no aggressive stirring!
03 - Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. This is crucial for nicely domed cupcakes – overfilling leads to overflow, and underfilling gives you sad, flat ones. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. My kitchen always smells divine at this point, like a sweet, comforting hug! Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Patience is key here; frosting warm cupcakes is a recipe for a melty mess!
04 - While your Fig Cupcakes are cooling, let's get that dreamy Honey Cream Cheese Frosting going! In a large bowl, using an electric mixer, beat the softened cream cheese and unsalted butter together on medium speed until smooth and creamy. This step is super important for a lump-free frosting. I once tried to rush it with cold butter, and it was a lumpy nightmare, so learn from my oops! Scrape down the sides of the bowl often to make sure everything gets incorporated. It should look light and fluffy, almost cloud-like.
05 - Gradually add the powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium-high until light and fluffy. If you add it all at once, you'll have a powdered sugar cloud in your kitchen, trust me! Next, beat in the honey and vanilla extract until just combined. Taste it! This is your moment to adjust the honey if you want it a little sweeter or less sweet. I often add a tiny bit more vanilla because I love that warm aroma. Don't overmix at this stage, or your frosting might get too thin.
06 - Once your Fig Cupcakes are completely cool (and I mean COMPLETELY, no warmth at all!), it's time to frost them! You can use an offset spatula for a rustic look or a piping bag for something a little fancier. Dollop a generous amount of Honey Cream Cheese Frosting on each cupcake. I love to garnish mine with a tiny slice of fresh fig or a sprinkle of cinnamon for that extra touch. This is where the magic happens, and they go from simple cupcakes to a showstopper! Enjoy your beautiful creations!

# Notes:

01 - Always use room temperature ingredients for both the cupcakes and the Honey Cream Cheese Frosting; it makes a huge difference in texture and consistency.
02 - Don't overmix the cupcake batter; it leads to tough, dense cupcakes instead of light, fluffy ones. A few lumps are okay!
03 - If fresh figs aren't available, you can use dried figs (rehydrated) in a pinch, though the texture will be chewier.
04 - These Fig Cupcakes with Honey Cream Cheese Frosting are best enjoyed at room temperature, so pull them from the fridge 30 mins before serving.

# Equipment Needed:

01 - Muffin tin
02 - paper liners
03 - mixing bowls
04 - whisk
05 - electric mixer
06 - wire rack
07 - spatula
08 - piping bag (optional)

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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