Fig Spice Cupcakes with Honey Cinnamon Buttercream
Indulge in the ultimate comfort of Fig Spice Cupcakes with Honey Cinnamon Buttercream. These fluffy cupcakes are bursting with the unique sweetness of figs and warm spices, topped with a creamy buttercream frosting. Perfect for fall gatherings or cozy evenings at home, these easy-to-make treats are sure to please anyone who tries them!
Equipment
- Electric Mixer
- Muffin Tin
- Cupcake Liners
Ingredients
- 1 1/8 cup all-purpose flour
- 1/4 cup almond meal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup coconut milk
- 3/4 cup granulated sugar
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup finely diced fresh figs about 2 whole figs, or 1/3 cup chopped dried figs
- 1/2 cup butter or margarine room temperature
- 3-3 1/2 cups confectioners’ sugar
- 2 tablespoons raw dark honey
- 1 pinch cinnamon
- 2-3 tablespoons milk or cream as needed
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, sift together flour, almond meal, baking powder, baking soda, cinnamon, ground cloves, and salt.
- Whisk together coconut milk, sugar, oil, and extracts. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fold in fig.
- Fill cupcake liners with about 3 tablespoons of batter (cups should be just under 2/3 of the way full).
- Bake for 22-25 minutes or until set, and a toothpick inserted in the center comes out clean. Transfer to a cooling rack and allow to cool completely.
- For frosting, cream butter in an electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth.
- Add honey and cinnamon and mix until combined.
- Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated.
- Add 1 tablespoon of cream at a time, and mix at medium-high speed until light and fluffy. Add more cream or sugar as necessary to achieve proper consistency.
- Pipe or spread onto cooled cupcakes.
Notes
- Storage: Keep your cupcakes in an airtight container. This helps maintain their moisture and keeps them fresh for days.
- Freezing: You can freeze the unfrosted cupcakes for up to three months. Just thaw them at room temperature before frosting.
- Pairing: These cupcakes pair wonderfully with a cup of tea or coffee, making them perfect for an afternoon treat.
- Presentation: Dress them up with a sprinkle of crushed figs or a drizzle of honey for an elegant touch.
- Make Ahead: You can prepare the batter a day in advance. Just store it in the fridge until you’re ready to bake.