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

Fig Cupcakes with Honey Cream Cheese Frosting - These moist, spiced cupcakes topped with a dreamy honey frosting are pure comfort. My favorite fall dessert recipe!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 22 Minutes minutes
Total Time: 42 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cupcake Base

01 - 1 ½ cups (180g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 2 large eggs, room temperature
04 - ½ cup (120ml) vegetable oil
05 - ½ cup (120ml) milk, room temperature
06 - 2 teaspoons baking powder
07 - ½ teaspoon baking soda
08 - ¼ teaspoon salt

→ Flavor Boosters

09 - 1 cup (about 6-8 medium) fresh figs, stemmed and finely chopped
10 - 1 teaspoon ground cinnamon
11 - ½ teaspoon ground nutmeg
12 - 1 teaspoon vanilla extract

→ Honey Cream Cheese Frosting

13 - 8 oz (226g) full-fat cream cheese, softened
14 - ½ cup (113g) unsalted butter, softened
15 - 3-4 cups (360-480g) powdered sugar, sifted
16 - ¼ cup (60ml) honey
17 - 1 teaspoon vanilla extract

→ Finishing Touches

18 - Extra fresh fig slices for garnish (optional)
19 - A drizzle of honey (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 I have enough liners, because nothing's worse than running out halfway! Now, in a medium bowl, whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Make sure it's all combined; you want an even distribution of those warm spices throughout your Fig Cupcakes. This step smells so comforting, like autumn baking is already happening!
02 - In a separate, larger bowl, whisk your eggs until they're light and frothy. Then, pour in the vegetable oil, milk, and vanilla extract, whisking until everything is fully incorporated. This is where the magic starts to happen for the moistness of these Fig Cupcakes! I remember one time I got distracted and added the milk before the oil, and it took ages to combine properly. Just keep whisking until it’s smooth and pale yellow; you're building the foundation for amazing cupcakes here.
03 - Gradually add your dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix here – that's a common mistake I used to make, leading to tough cupcakes! A few lumps are totally fine. Now, gently fold in your chopped fresh figs. This is my favorite part; seeing those beautiful purple flecks throughout the batter promises something special. The batter should look thick and rich, ready to become delicious Fig Cupcakes.
04 - Divide the batter evenly among your prepared muffin cups, filling each about two-thirds full. I use an ice cream scoop for this; it keeps things tidy and ensures uniform cupcakes, though my counter usually ends up with a few drips anyway! Pop them into your preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Your kitchen will start smelling absolutely incredible, like warm spices and sweet fruit. Don't open the oven door too early, hon!
05 - While your Fig Cupcakes are cooling, let's get that dreamy honey cream cheese frosting going. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. This is where you want to scrape down the sides of the bowl often, ensuring everything gets incorporated. I once thought I could skip this and ended up with streaks of unmixed butter – oops! Slowly add the powdered sugar, a little at a time, beating until light and fluffy. Then, drizzle in the honey and vanilla extract.
06 - Once your honey cream cheese frosting is smooth and luscious, taste it! Add a little more honey if you like it sweeter, or a tiny pinch more powdered sugar if it feels too loose. Remember, it’s your kitchen, your rules! Let your Fig Cupcakes cool completely on a wire rack before frosting them. This is crucial; warm cupcakes melt frosting into a sad puddle, and trust me, I've made that mistake too many times. Pipe or spread the frosting generously, then garnish with a fresh fig slice or a tiny honey drizzle. Pure joy!

# Notes:

01 - Personal cooking tip I've learned through experience: Always use room temperature ingredients for the frosting; it makes all the difference for a smooth, lump-free texture. I learned this the hard way with chunky butter!
02 - Storage advice that actually works from my kitchen trials: Store frosted Fig Cupcakes in an airtight container in the fridge for up to 3-4 days. The unfrosted cupcakes can be frozen for up to a month.
03 - Substitution I've tried that worked surprisingly well: If fresh figs are out of season, finely chopped rehydrated dried figs can work, though the flavor is more intense. I've done it in a pinch!
04 - Serving suggestion that makes this dish extra special: These are amazing with a warm cup of Earl Grey tea or, my favorite, alongside a scoop of vanilla bean ice cream for that warm-cold contrast.

# Equipment Needed:

01 - Muffin tin
02 - paper liners
03 - mixing bowls
04 - whisk
05 - electric mixer (handheld or stand)
06 - measuring cups and spoons
07 - wire cooling rack

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 45-50g
Protein: 4-6g

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