Fig Cupcakes with Honey Frosting (Print Version)

# Ingredients:

→ Cupcakes

01 - 1 ½ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon ground cinnamon
04 - ½ teaspoon ground ginger
05 - ½ teaspoon ground cardamom
06 - ¼ teaspoon fine sea salt
07 - 2 large eggs
08 - ¾ cup granulated sugar
09 - ¼ cup extra virgin olive oil
10 - ¼ cup sour cream
11 - ⅜ cup chopped fresh figs (about 2 figs)
12 - ⅜ cup fig jam
13 - ⅜ cup old-fashioned oats or chopped walnuts

→ Frosting

14 - 8 tablespoons unsalted butter, room temperature
15 - 8 ounces cream cheese, room temperature
16 - pinch fine sea salt
17 - ¼ cup honey
18 - 1 teaspoon vanilla extract
19 - 3 ⅓ cups confectioners' sugar
20 - ground cinnamon, for sprinkling on top
21 - sliced fresh figs, for garnish

# Instructions:

01 - Preheat the oven to 325°F. Line a standard muffin pan with 12 cupcake liners. Set aside.
02 - In a medium bowl, add flour, baking soda, cinnamon, ginger, cardamom, and salt and whisk to combine. Set aside.
03 - 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 olive oil and sour cream and whisk to combine.
04 - Add the dry mixture to the wet mixture, using a rubber spatula to gently fold the dry ingredients into the wet ingredients just until combined. Fold in the chopped figs, fig jam, and oats or walnuts.
05 - Add 3 tablespoons of batter to each cupcake liner so that they are ⅔ full.
06 - Bake cupcakes for 25 minutes, or until the tops spring back when gently poked. Allow cupcakes to cool completely in the pan on a wire rack before removing.
07 - In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric hand mixer), beat butter, cream cheese, and salt on high speed until smooth. Add honey and vanilla and beat until combined. Gradually add confectioners' sugar, beating until smooth.
08 - Frost the cooled cupcakes using a spatula or pipe the frosting onto the cupcakes using a piping bag and tip. Garnish with fresh fig slices and a sprinkle of cinnamon before serving.

# Notes:

01 - Unfrosted cupcakes can be stored loosely covered at room temperature for up to 4 days. Frosted cupcakes should be refrigerated in an airtight container for up to 4 days and brought to room temperature before serving.
02 - Unfrosted cupcakes can be frozen in an airtight container for up to 2 months. Defrost at room temperature before frosting.

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