Best Figueroa Cupcakes Chunky Lemon Fig Cake Salted Honey Fig Compote Cream Cheese Frosting Recipes

FIG CUPCAKES WITH HONEY CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325°F. Line a standard muffin pan with 12 cupcake liners. Set aside.
• In a medium bowl, add flour, baking soda, cinnamon, ginger, cardamom, and salt and whisk to combine. Set aside.
• In the bowl of a stand mixer using the whisk attachment (or in a large bowl using an electric hand mixer) add eggs and sugar and whisk on medium-high speed until light and fluffy (about 3 minutes). Add applesauce and sour cream and whisk to combine.
• Add flour mixture to the egg mixture and use a rubber spatula to gently fold the dry ingredients into the wet ingredients just until combined. Add figs, fig jam, and walnuts and fold these ingredients into the batter just until combined.
• Add 3 Tablespoons of batter to each cupcake liner so that they're ⅔ full. Bake cupcakes for 30-35 minutes, or until a toothpick inserted into the cupcakes comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack before removing the cupcakes from the pan.
• In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric handheld mixer), add butter, cream cheese, and salt and beat on high speed until smooth. Add honey and vanilla and beat on high speed until combined. With the mixer running on low speed, slowly add confectioners' sugar and beat until blended and smooth. Frost the cooled cupcakes using a spatula or pipe the frosting onto the cupcakes using a pastry bag and piping tip. Garnish the cupcakes with fresh fig slices just before serving.

LEMON-FIG CAKE

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.
• In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not overmix). Gently fold in figs and lemon zest.
• Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
• Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges.

LEMON AND FIG CUPCAKES

Steps:

• For the cupcakes:
• Preheat the oven to 350˚F. Line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, and salt in a bowl, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
• Add the eggs one at a time, mixing slowly after each addition.
• Combine the vanilla extract and milk in a large liquid measuring cup.
• Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
• Add the lemon juice and lemon zest, and mix until well combined.
• Scoop batter into the baking cups so that each is two-thirds full. On top of each cupcake, place one fig slice so that it covers the surface of the batter. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely. Serve and enjoy!
• For the (optional) frosting:
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until the frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.