Honey and Fig Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
Delight in these Honey and Fig Cupcakes, a simple yet delicious treat best enjoyed at room temperature with a dusting of powdered sugar.
Ingredients
- 1 1/2 cups (360 ml) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp ground cloves
- 2 large eggs, separated
- 1/2 cup (120 ml) sugar
- 1/2 cup (120 ml) mild-flavored honey
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) milk
- 1 tsp vanilla extract
- 1 cup chopped fresh figs
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup cupcake tin, or line with cupcake liners.
- Sift together the flour, baking powder, baking soda, cinnamon, salt, and cloves in a medium bowl. Set aside.
- In a large bowl, using an electric mixer on medium-high speed, beat the egg yolks and sugar until pale and fluffy, about 3 minutes.
- Reduce the mixer speed to low and add the honey, melted butter, milk, and vanilla extract, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
- Fold in the chopped figs gently.
- Divide the batter evenly among the prepared cupcake cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- These cupcakes are best enjoyed at room temperature — cool them completely on a wire rack before dusting with powdered sugar and serving.
- You can substitute dried figs if fresh ones are unavailable, but soak them in warm water first to rehydrate.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 10
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 45
If You Liked This Recipe, You’ll Love These
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- Butterbeer Frosted Cupcakes
- Homemade Honey Buns
- Decadent Triple Chocolate Cupcakes
Frequently Asked Questions
Why does this recipe separate the eggs and fold in beaten whites?
Beat the egg yolks with sugar until pale and fluffy, then separately beat the egg whites to stiff peaks before gently folding them into the batter. Folding in whipped whites introduces air that lightens the crumb, giving the cupcakes a more delicate texture than a standard all-in method would.
Can I use dried figs if fresh ones aren’t available?
Yes — you can substitute dried figs, but soak them in warm water first to rehydrate them before chopping and folding them into the batter.
When are these cupcakes best served?
These cupcakes are best enjoyed at room temperature — cool them completely on a wire rack before dusting with powdered sugar and serving. They keep in an airtight container at room temperature for up to 2 days.
Just made the cupcakes and they came out so yummy!
They were easy to make and taste so good!
So glad that worked!!
Why do you say these are best served warm? Do they dry out fast or not taste as food the next day? I’m about to make them and just thought I’d ask! Thanks!