Name: Fig and Almond Cupcakes
Prep time: 20 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup all purpose flour; 1 cup almond meal; 1.5 tsp baking powder; 4 ounces cream cheese; 2 eggs; 6 figs; 2 Tbs lemon juice; 1 lemon zest; 0.75 cup brown sugar; 0.5 cup milk; 0.5 cup olive oil; 0.5 tsp orange juice; 4 Tbs powdered sugar; 1.5 Tbs honey

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Fig and Almond Cupcakes Recipe — Recipes Zone

Method

9 steps · 45 min

01
Preheat and Sift Dry
Preheat the oven to 350°F. Sift the all-purpose flour, almond meal, and baking powder into a large bowl, then make a well in the center.
02
Combine Wet Ingredients
In a separate bowl, whisk together the cream cheese, eggs, lemon juice, lemon zest, brown sugar, milk, olive oil, and orange juice. Pour this mixture into the well of the dry ingredients.
03
Mix the Batter
Mix the wet and dry ingredients together on medium-high speed until just combined. Be careful not to overmix the batter; a few lumps are fine.
04
Bake Cupcakes, Prep Filling
Spoon the batter into a cupcake tray lined with cupcake papers and place it into the preheated oven. While the cupcakes bake, you can start on the fig filling.
Chop the fresh figs into bite-sized pieces.
05
Cook Fig Filling
Transfer the chopped figs to a saucepan with the lemon juice, powdered sugar, and honey. Heat the mixture over medium heat.
06
Thicken Fig Filling
Continue to cook the fig mixture, stirring occasionally, until it thickens and resembles a jam. It should be glossy and thick enough to coat the back of a spoon. Let it cool slightly before using.
07
Fill Cupcakes
Once the cupcakes are cooked and have cooled down a bit, use a small knife or a corer to cut a hole in the top of each cupcake, making sure not to go all the way through to the bottom. Spoon in the fig filling, then carefully replace the cut-out cake piece on top.
08
Make the Frosting
For the frosting, beat together the cream cheese, powdered sugar, and milk until smooth and creamy. You might need to adjust the quantities slightly to get your desired consistency.
09
Frost and Garnish
Spread or pipe the frosting generously over the cooled cupcakes. If you have any extra fresh figs, slice them thinly and use them to garnish the tops before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	247kcal	12%
Fat	11g	16%
Carbohydrate	35g	13%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens4 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Fig and Almond Cupcakes Recipe

About this recipe

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Method

Preheat and Sift Dry

Combine Wet Ingredients

Mix the Batter

Bake Cupcakes, Prep Filling

Cook Fig Filling

Thicken Fig Filling

Fill Cupcakes

Make the Frosting

Frost and Garnish

Nutrition

Allergens

Reviews

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