Green Tomato And Fig Cupcakes Recipe

Name: Green Tomato And Fig Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces green tomato, cored and quartered; 7.6 ounces cake flour, sifted (2 cups); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup canola oil; 2 large eggs; 2 teaspoons grated orange rind; 4 ounces fresh Black Mission figs, stemmed and chopped; 3 ounces chopped pecans (2/3 cup); Cooking spray; 4 ounces 1/3-less-fat cream cheese; 1 1/4 cups powdered sugar; 1/2 teaspoon vanilla extract; Dash of salt; Sliced fresh figs (optional)

Servings: persons

8 ounces green tomato, cored and quartered
7.6 ounces cake flour, sifted (2 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
2 large eggs
2 teaspoons grated orange rind
4 ounces fresh Black Mission figs, stemmed and chopped
3 ounces chopped pecans (2/3 cup)
Cooking spray
4 ounces 1/3-less-fat cream cheese
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
Dash of salt
Sliced fresh figs (optional)

1
Preheat the oven to 350u00b0.
2
Place tomato in a blender; blend until smooth.
3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, cinnamon, and 1/4 teaspoon salt in a bowl. Place sugar, oil, and eggs in a large bowl; beat with a mixer at high speed until blended. Stir in tomato puree and orange rind. Add flour mixture to egg mixture; beat at low speed just until combined. Stir in chopped figs and pecans.
4
Place 18 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into cups. Bake at 350u00b0 for 17 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pans 5 minutes. Remove from pans; cool completely on wire racks.
5
Place cream cheese in a large bowl; beat with a mixer at high speed until smooth. Add powdered sugar, vanilla, and dash of salt; beat until smooth. Spread frosting over the top of each cupcake. Garnish with sliced figs, if desired.

1131

kcal

Calories

Fat

137

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

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 18 ingredients. The key ingredients include: 8 ounces green tomato, cored and quartered, 7.6 ounces cake flour, sifted (2 cups), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Green Tomato And Fig 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!

Green Tomato And Fig Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions