Fig Cupcakes with Honey Frosting: A Sweet Autumn Treat (Print Version)

Fig Cupcakes with Honey Cream Cheese Frosting: My personal recipe for tender, sweet treats. Get pro tips & make perfect fall cupcakes every time!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Eggs, Gluten

# Ingredients:

→ Cupcake Base Essentials

01 - 1 ½ cups (180g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - ¼ cup (50g) light brown sugar, packed
04 - ½ cup (113g) unsalted butter, softened
05 - 2 large eggs, room temperature
06 - ½ cup (120ml) whole milk, room temperature
07 - 1 ½ tsp baking powder
08 - ½ tsp baking soda
09 - ¼ tsp salt

→ Fig Flavor & Warmth

10 - 1 cup (about 6-8 medium) fresh figs, finely chopped
11 - 1 tsp ground cinnamon
12 - ½ tsp ground nutmeg
13 - 1 tsp vanilla extract

→ Honey Cream Cheese Frosting

14 - 8 oz (226g) full-fat cream cheese, softened
15 - ½ cup (113g) unsalted butter, softened
16 - 3 cups (360g) powdered sugar, sifted
17 - 3 tbsp honey
18 - ½ tsp vanilla extract

# Instructions:

01 - First things first, preheat that oven to 350°F (175°C) and line your muffin tin with liners. Trust me, parchment liners are less sticky! Now, chop your fresh figs into small, bite-sized pieces. Don't go too big, or you'll have those "rustic" chunks I mentioned, lol. In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. This is where I always get distracted and forget the salt, so don't be like me! Give it a good whisk to make sure everything is evenly distributed; you want consistent flavor in every bite of these Fig Cupcakes.
02 - In a large mixing bowl, grab your softened unsalted butter and both sugars. Cream them together with an electric mixer until they're light and fluffy, about 2-3 minutes. This step is crucial for incorporating air, which gives your Fig Cupcakes that lovely, tender texture. I once rushed this, and the cupcakes were a bit dense, honestly. You want it to look pale and airy, almost like a cloud. Scrape down the sides of the bowl often to make sure everything gets mixed in. Don't forget this; those little bits hiding at the bottom can throw things off!
03 - Now, crack in your room-temperature eggs, one at a time, mixing well after each addition. Seriously, don't just dump them all in; it can make the batter curdle! Then, pour in that glorious vanilla extract. The kitchen starts smelling amazing right about now, a warm, sweet aroma that promises deliciousness. Mix until everything is just combined; you don't want to overmix here. It's all about gentle incorporation for these delicate Fig Cupcakes. This is where the batter really starts to come alive, getting that silky smooth texture.
04 - With your mixer on low speed, gradually add your dry ingredient mixture to the wet, alternating with the whole milk. Start and end with the dry ingredients. Mix until *just* combined. Overmixing is the enemy of tender Fig Cupcakes, making them tough. I've been there, thinking "just one more swirl!" and regretted it. The batter should look thick and slightly lumpy; that's perfectly fine! Fold in your chopped fresh figs gently with a spatula. You want them distributed, but not mashed. This part always feels so satisfying, seeing those beautiful fig pieces.
05 - Divide the batter evenly among your prepared muffin liners, filling each about two-thirds full. I usually use an ice cream scoop for this; it helps keep things neat and even. Pop them into your preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on them! My oven runs hot, so I usually check a few minutes early. The tops should be golden brown, and your kitchen will smell like a dream. These Fig Cupcakes are almost ready!
06 - While your Fig Cupcakes cool completely (seriously, completely!), let's make that dreamy frosting. In a clean bowl, beat your softened cream cheese and butter together until smooth and creamy, no lumps allowed! Then, gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium until fluffy. Finally, drizzle in that lovely honey and mix until just incorporated. Don't overmix the frosting, or it can get runny. It should be light, fluffy, and perfectly sweet-tangy. Frost your cooled cupcakes generously, and maybe add a little extra fig for garnish!

# Notes:

01 - Always use room temperature ingredients for a smooth batter and frosting, trust me on this one!
02 - Store frosted cupcakes in an airtight container in the fridge for up to 3-4 days; bring to room temp before serving.
03 - If you're out of fresh figs, rehydrate dried ones, but fresh is always better, honestly.
04 - Serve these beauties with a warm cup of spiced chai or a drizzle of extra honey for a truly special treat.

# Equipment Needed:

01 - Muffin tin
02 - paper liners
03 - electric mixer
04 - mixing bowls
05 - spatula
06 - measuring cups/spoons
07 - wooden skewer

# Nutrition (Per Serving):

Calories: Approx. 350-400 kcal
Total Fat: Approx. 20-25g
Total Carbohydrate: Approx. 40-50g
Protein: Approx. 4-6g

Back