Fig and Honey Almond Cupcakes with Tangy Goat Cheese Frosting
Ready for a unique and elegant treat that combines the earthy sweetness of figs with the rich, tangy flavor of goat cheese? Try something new; We’ll help!
Who said that a delicious dessert can’t also have some health benefits? Fresh figs have been prized for their nutritional value since ancient times. Run grab some fresh figs from the market before they are out of season. These nutrient-rich fruits are packed with fiber, aiding in digestion. They are also an excellent source of essential minerals such as calcium, potassium, and magnesium, which support bone health and cardiovascular function. Historically, figs were used to treat a variety of ailments, including digestive irregularities, respiratory issues, and skin conditions. Their natural sweetness and high nutrient content made them a staple in the diets of ancient Egyptians, Greeks, and Romans, who believed figs contributed to overall vitality and wellness. We put fresh fig chunks inside the batter and filled these babies with homemade fig compote. If that’s not enough fig, these cupcake have a fig crown to boot. Oh yes indeed!
Additionally, goat cheese is a nutrient-dense dairy product, rich in protein, healthy fats, and essential vitamins such as vitamin A and B vitamins. It’s also easier to digest than cow’s milk cheese, making it a great option for those with lactose sensitivity. All that dietary info aside, it adds a super tangy zip to the frosting.
Experience a culinary masterpiece with our Fig and Honey Almond Cupcakes! These exquisite treats feature a delicate almond-flour base, infused with the sweet, earthy flavors of fresh figs and a hint of orange zest. Each cupcake is crowned with a luxurious goat cheese frosting, creating a perfect harmony of tangy and creamy. Topped with a dollop of homemade fig compote, a slice of fresh fig, toasted almond slices, and a drizzle of golden honey, these cupcakes are a visual and flavorful delight. Enjoy this sophisticated dessert that promises a unique and unforgettable taste experience!
Serve these visually stunning fig and honey almond cupcakes at your next gathering for a unique and elegant treat that combines the earthy sweetness of figs with the rich, tangy flavor of goat cheese.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Fig and Honey Almond Cupcakes with Tangy Goat Cheese Frosting
Makes: 12 Cupcakes (a maybe a couple more)
For the Cupcakes:
1 ¼ cups (160g) all-purpose flour
¾ cup (75g) almond flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 tbsp orange zest (from 1 orange)
½ cup (120ml) whole milk, room temperature
¼ cup (60ml) honey
1 cup (150g) fresh figs, chopped
For the Fig Compote:
1 cup (150g) fresh figs, chopped
2 tbsp granulated sugar
2 tbsp water
1 tsp lemon juice
For the Goat Cheese Frosting:
4 oz (115g) goat cheese, softened
4 oz (120g) cream cheese, softened
4 oz o½ cup (113g) unsalted butter, room temperature
6 cups (700g) powdered sugar (increase for firmer consistency)
¼ cup (60ml) heavy cream
1 tsp vanilla extract
2 tbsp honey
Note: Chill frosting in fridge for 30 minutes or longer
For the Garnish:
Fig compote (optionally fill the cupcakes with the compote)
Fresh fig slices
Toasted almond slices
Drizzle of honey
Preheat the Oven: Conventional: 350°F (175°C); Convection: 325°F (165°C)
To Prepare the Fig Compote: In a small saucepan, combine chopped figs, sugar, water, and lemon juice over medium heat.
Cook, stirring occasionally, until the figs are soft and the mixture has thickened, about 8-10 minutes.
Remove from heat and let cool completely.
To Make the Cupcake Batter: In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in vanilla extract and orange zest.
In a small bowl, combine milk and honey.
Alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the chopped figs.
Fill the Cupcake Liners: Line a 12-cup muffin tin with cupcake liners. Spoon the batter into each liner, filling about ⅔ full. Be careful to not overfill. I had some batter left over, so I made some mini cupcake, but you can also make more a couple more standard cupcakes if your excess batter allows.
To Bake the Cupcakes: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean or the center of the tops spring back after a light touch with a finger. Note: If you bake mini cupcakes, reduce the time to about 15 minutes.
Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Goat Cheese Frosting: In a large bowl, beat the goat cheese, cream cheese, and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the heavy cream, vanilla extract, and honey, and beat until the frosting is light and fluffy.
To Assemble the Cupcakes: Once the cupcakes are completely cool, use a piping bag fitted with your favorite tip to frost the cupcakes with the whipped goat cheese frosting.
Spoon a small amount of fig compote on top of each frosted cupcake. Option: fill each cupcake with a small amount of the compote instead of putting it on top of the frosting. An apple corer or even your thumb can be used to make a small hole for the compote (about half way).
Garnish with a slice of fresh fig, a sprinkle of toasted almond slices, and a drizzle of honey.
Tips:
Ensure all ingredients are at room temperature for best results.
To toast almond slices, place them in a dry skillet over medium heat, stirring frequently until golden brown.
For a more intense flavor, allow the fig compote to sit overnight in the refrigerator before using.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
Mini cupcake pan (This mini size is perfect for large functions: yields 24 mini cupcakes.)
Standard cupcake pan (Grab this good quality 12-cupcake or muffin pan.)
6-count cupcake pan (This size is perfect for countertop ovens or for making small batches.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Stand mixer (An electric hand mixer can also be used.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great for loading your piping bag with frosting and other tasks.)
Piping bags (I like the control that these medium-sized piping bags provide.)
Piping tip set (This is a nice set for many applications. We just cut the tips of our bag this time, but piping tips are recommended for more precision.)
Wire cooling rack (Every kitchen needs at least two.)