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1
For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners.
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2
In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined.
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3
In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar.
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4
Add the eggs, one at a time, scraping the bowl as needed.
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5
Add the figs and lemon zest and mix for about a minute until well combined.
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6
With the mixer on low, gradually add the flour mixture just until combined.
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7
Then remove from the mixer and scrape by hand.
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8
Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
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9
For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey.
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10
Bring to a boil and stir until the water has evaporated and the figs are soft.
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11
Add the sea salt and refrigerate until cool.
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12
For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated.
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13
With the mixer on low, gradually add the powdered sugar until combined.
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14
Add the vanilla and mix until fully incorporated.
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15
To assemble: Use a knife to make a hole in the center of the cupcakes.
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16
Fill with salted honey fig compote, and then frost with cream cheese frosting.
