LEMON AND FIG CUPCAKES

Lemon and Fig Cupcakes image

Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.

Provided by Katherine Kallinis Berman

Categories HarperCollins HarperCollins Cupcake Lemon Lemon Juice Fig Dessert Fall Thanksgiving

Yield Makes 24 cupcakes

Number Of Ingredients 17

Ingredients

For the cupcakes:
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 3/4 cups sugar
2 large eggs
2 1/4 teaspoons pure vanilla extract
1 1/4cups whole milk
1/2 cup freshly squeezed lemon juice
1/2 cup freshly grated lemon zest (from approximately 2 to 3 lemons)
1/2 cup fresh or dried figs, sliced
For the cream cheese frosting (optional):
4 tablespoons unsalted butter
4 cups sifted confectioners' sugar
1/4 teaspoon pure vanilla extract
6 ounces cream cheese

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.