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fig cupcakes
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Walnut, Honey & Fig Cupcakes

Servings 6 cupcakes
Author The Cupcake Chronicles

Ingredients

  • 1/4 cup & 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 1 egg
  • 2 tbsp sour cream
  • 1 tsp vanilla
  • 1/2 cup & 2 tbsp flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk
  • 1/4 cup walnutes chopped

For the frosting

  • 8 ounces cream cheese softened
  • 1 stick unsalted butter room temp
  • 3 cups powdered sugar
  • 1/3 tsp vanilla extract
  • 1 tbsp heavy cream
  • 1 tbsp honey

For Garnish

  • figs

Instructions

  • Preheat oven to 350 degrees F
  • Line a cupcake tin with 6-7 liner
  • In the bowl of a stand mixer, beat together the sugars, oil, egg, sour cream and vanilla. Mix until smooth.
  • In a separate bowl mix together flour and baking powder and salt.
  • Alternate adding the dry ingredients and the milk to the wet ingredients in the stand mixer.
  • Dry ingredients, milk, dry ingredients, milk.
  • Mix until combined.
  • Fold in the chopped walnuts.
  • The batter will be thin! This is ok.
  • Divide batter between cupcake liners and bake for 15 minutes or until toothpick inserted comes out clean.
  • Cool completely

For the frosting

  • In the bowl of a stand mixer beat together the cream cheese and butter until smooth and fluffy.
  • Slowly add in the powdered sugar and beat until combined.
  • Add in vanilla, honey and heavy cream and continue to beat until smooth fluffy and a sightly whipped consistency.

Assembly

  • When cupcakes are completely cool, pipe frosting on each one and garnish with a halved fig and a drizzle of honey

Notes

This is a small batch recipe so it yields 6-7 cupcakes depending on how much you fill your liners. You can double the recipe to get more cupcakes if needed.