Fig Cupcakes Honey Cream Cheese (Print Version)

Tender fig cupcakes topped with honey cream cheese frosting, perfect for cozy gatherings.

# Ingredients:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon ground cinnamon
04 - 1/2 teaspoon ground ginger
05 - 1/2 teaspoon ground cardamom
06 - 1/4 teaspoon fine sea salt
07 - 2 large eggs
08 - 3/4 cup granulated sugar
09 - 1/4 cup extra virgin olive oil
10 - 1/4 cup sour cream
11 - 3/8 cup chopped fresh figs (about 2 figs)
12 - 3/8 cup fig jam
13 - 3/8 cup old-fashioned oats or chopped walnuts

→ Frosting

14 - 8 tablespoons unsalted butter, at room temperature
15 - 8 ounces cream cheese, at room temperature
16 - Pinch of fine sea salt
17 - 1/4 cup honey
18 - 1 teaspoon vanilla extract
19 - 3 1/3 cups confectioners' sugar
20 - Ground cinnamon, for sprinkling
21 - Sliced fresh figs, for garnish

# Instructions:

01 - Preheat oven to 325°F (165°C). Line a standard muffin pan with 12 cupcake liners and set aside.
02 - In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, and salt until fully blended.
03 - 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 until the mixture is light and fluffy, about 3 minutes. Add the olive oil and sour cream, and whisk until incorporated.
04 - Add the flour mixture to the egg mixture and fold gently with a rubber spatula until almost combined. Fold in the chopped fresh figs, fig jam, and oats or walnuts until just mixed. Avoid overmixing.
05 - 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.
06 - Allow baked cupcakes to cool completely in the pan set on a wire rack before removing from the pan.
07 - 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 at high speed until smooth. Add honey and vanilla extract and blend until fully combined. Gradually add confectioners' sugar on low speed and mix until the frosting is smooth and light.
08 - Pipe or spread frosting onto fully cooled cupcakes. Sprinkle lightly with ground cinnamon and garnish each with sliced fresh figs just before serving.

# Notes:

01 - Use room temperature ingredients for both the batter and frosting to ensure smooth blending. For best presentation, garnish with fresh fig slices at the last moment before serving.

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