Honey and Fig Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Description
Delight in these Honey and Fig Cupcakes, a simple yet delicious treat best enjoyed warm with a dusting of powdered sugar.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 2 large eggs, separated
- 1/2 cup sugar
- 1/2 cup mild-flavored honey
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon 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 served warm with a dusting of powdered sugar. 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
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!