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Fig and Whiskey Cupcakes
Prep
30 mins
Cook
15 mins
Servings
12
Difficulty
Medium
These Fig and Whiskey Cupcakes are my go to when I want something elegant but don't have all day in the kitchen. With just 15 minutes of baking time, you'll have impressive treats ready faster than you'd expect. Fresh figs bring wonderful natural sweetness along with fiber and antioxidants, so you're getting a little bit of goodness in every bite. The whiskey adds a sophisticated depth that makes these feel fancy without requiring any special baking skills. They're affordable to make and come together in under an hour from start to finish. Perfect for impressing guests or treating yourself on a quiet afternoon.
Ella x
Ingredients
- ½ cup fresh figs, finely chopped½ cup fresh figs, finely chopped
- ½ cup whiskey½ cup whiskey
- 11 ⅔ cups all-purpose flour
- 11 teaspoon baking powder
- ½ teaspoon baking soda½ teaspoon baking soda
- ½ teaspoon salt½ teaspoon salt
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ¼ teaspoon cream of tartar¼ teaspoon cream of tartar
- ⅛ teaspoon ground cloves⅛ teaspoon ground cloves
- ½ cup white sugar½ cup white sugar
- ⅓ cup vegetable oil⅓ cup vegetable oil
- ¼ cup brown sugar¼ cup brown sugar
- 11 egg
- ½ cup buttermilk½ cup buttermilk
- 11 teaspoon vanilla extract
Detail level
Instructions
- 1
Soak figs in whiskey in a bowl for at least 30 minutes.
- 2
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- 3
Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl.
- 4
Blend white sugar, oil, and brown sugar together in a separate bowl using an electric mixer. Add egg and mix until creamy. Mix in buttermilk and vanilla extract. Reserve 1 tablespoon of fig mixture for frosting, and mix remainder into batter. Beat in flour mixture until just combined.
- 5
Spoon batter into the prepared muffin cups, filling each 2/3 full.
- 6
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
- 7
Beat cream cheese and shortening together in a bowl using an electric mixer until creamy. Add powdered sugar slowly, 1 cup at a time, until creamy. Add vanilla extract. Slowly drizzle in reserved fig mixture; mix frosting until combined.
- 8
Pipe frosting onto cooled cupcakes.
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