Fig And Almond Cupcakes Recipe

Name: Fig And Almond Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond meal; 1 cup all purpose flour; 1 1/2 teaspoons baking powder; 3/4 cup light brown sugar; 1/2 cup olive oil; 1/2 cup organic milk; 2 eggs; 2 tablespoons lemon juice; 8 figs fresh; 1 1/2 tablespoons raw honey; 2 tablespoons orange juice; 1 lemon; 4 ounces cream cheese good quality; 6 tablespoons powdered sugar; 1/2 lemon; 1/2 teaspoon lemon juice

Servings: persons

1 cup almond meal
1 cup all purpose flour
1 1/2 teaspoons baking powder
3/4 cup light brown sugar
1/2 cup olive oil
1/2 cup organic milk
2 eggs
2 tablespoons lemon juice
8 figs fresh
1 1/2 tablespoons raw honey
2 tablespoons orange juice
1 lemon
4 ounces cream cheese good quality
6 tablespoons powdered sugar
1/2 lemon
1/2 teaspoon lemon juice

1
1.) Preheat the oven to 350F. Sift all the dry ingredients for the cupcakes. Make a well in the center.
2
2.) Combine all the wet ingredients and pour them into the centre of the dry ingredients.
3
3.) Mix together on medium-high speed till the batter comes together. Be careful not to over mix the batter.
4
4.) Place into a cupcake tray lined with cupcake pans and place into the oven.
5
5.) While the cupcakes are cooking prepare the filling with the delicious figs. Chop them up into bite sized pieces.
6
6.) Place them in a saucepan with the rest of the ingredients and heat on medium.
7
7.) Cook the fig filling till it resembles a thick jam. Cool slightly.
8
8.) Once the cupcakes are cooked and slightly cooled, cut a small hole in the top being careful not to touch the bottom. Fill with the fig filling and place the top back on.
9
9.) Make the frosting by beating together all the ingredients. You may need to adjust the quantities slightly so you have a creamy frosting.
10
10.) Frost the top of the cupcakes, garnish with slices of fresh fig and serve!

1188

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup almond meal, 1 cup all purpose flour, 1 1/2 teaspoons baking powder, 3/4 cup light brown sugar, and more.

Yes, Fig And Almond Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fig And Almond Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions