Spiced Fig Cupcakes With Honey Mascarpone Frosting

AuthorSylvieCategory, , DifficultyIntermediate

These are definitely the best cupcakes I've ever prepared so far, and let me tell you why. They are light, fluffy, moist, perfectly spiced, sweetened with fresh figs, topped with a creamy honey mascarpone frosting, and finished with a pretty fig wedge and a drizzle of honey. Heaven!

Yields15 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Cupcakes
 3 eggs, at room temperature
  cup brown sugar
 1 ½ tsp vanilla extract
 1 cup neutral-flavored vegetable oil
 ½ cup milk
 2 cups all purpose flour
 ¾ tsp salt
 2 tsp baking powder
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 1 cup chopped fresh figs
Frosting
 ¾ cup whipping cream
 1 ½ cups mascarpone
 1 tbsp orange blossom honey, plus more for topping
 1 tsp orange zest
 Fresh fig wedges for topping
1

Break the eggs in the bowl of a stand mixer. Add the sugar, vanilla extract, oil, and milk. Using the whisk attachment, mix on high speed for 3 minutes.

2

In a medium bowl, whisk the flour, salt, baking powder, cinnamon, and nutmeg until you reach a homogenous mixture.

3

Replace the whisk with the paddle attachment. With the mixer running at low speed, start adding the dry ingredients 1/4 cup at a time. Turn the stand mixer off when all the dry ingredients are incorporated into the wet ingredients. Fold in the chopped figs. do not over mix!

4

Preheat the oven to 185°C. Line cupcake pans with paper cups. Fill the prepared cups with the batter. Bake them on the middle rack for 15-20 Minutes minutes, or until a toothpick inserted in the middle of the biggest cupcake comes out clean. Remove the cupcakes from the pan and let them cool completely on a wire rack.

5

Meanwhile whip the cream in the stand mixer to soft peaks. Add the mascarpone, honey, orange zest, and carefully fold the mixture.

6

Frost the cooled cupcakes with the creamy mascarpone mixture. Finish each cupcake with a fig wedge and a drizzle of honey. Enjoy with a cup of tea or coffee!

Ingredients

Cupcakes
 3 eggs, at room temperature
  cup brown sugar
 1 ½ tsp vanilla extract
 1 cup neutral-flavored vegetable oil
 ½ cup milk
 2 cups all purpose flour
 ¾ tsp salt
 2 tsp baking powder
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 1 cup chopped fresh figs
Frosting
 ¾ cup whipping cream
 1 ½ cups mascarpone
 1 tbsp orange blossom honey, plus more for topping
 1 tsp orange zest
 Fresh fig wedges for topping

Directions

1

Break the eggs in the bowl of a stand mixer. Add the sugar, vanilla extract, oil, and milk. Using the whisk attachment, mix on high speed for 3 minutes.

2

In a medium bowl, whisk the flour, salt, baking powder, cinnamon, and nutmeg until you reach a homogenous mixture.

3

Replace the whisk with the paddle attachment. With the mixer running at low speed, start adding the dry ingredients 1/4 cup at a time. Turn the stand mixer off when all the dry ingredients are incorporated into the wet ingredients. Fold in the chopped figs. do not over mix!

4

Preheat the oven to 185°C. Line cupcake pans with paper cups. Fill the prepared cups with the batter. Bake them on the middle rack for 15-20 Minutes minutes, or until a toothpick inserted in the middle of the biggest cupcake comes out clean. Remove the cupcakes from the pan and let them cool completely on a wire rack.

5

Meanwhile whip the cream in the stand mixer to soft peaks. Add the mascarpone, honey, orange zest, and carefully fold the mixture.

6

Frost the cooled cupcakes with the creamy mascarpone mixture. Finish each cupcake with a fig wedge and a drizzle of honey. Enjoy with a cup of tea or coffee!

Spiced Fig Cupcakes With Honey Mascarpone Frosting
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