Fig Filled Cupcakes

I love figs, so when my friends birthday came around this September I decided to make some fig cupcakes. I had some fig jam around the house so I just googled fig cupcakes and found this amazing recipe for vanilla bean fig cupcakes.I made some amendments to her recipe. Below is how my friend and I made these cupcakes

Vanilla Bean Cupcakes

Makes about 12 cupcakes
1 1/2 cups flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/2 cup butter, room temperature
1 cup sugar
1 egg plus 2 egg whites
1/2 cup whole milk
1 1/2 teaspoons vanilla

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
Sift flour, salt, and baking powder into a bowl and set aside.
Beat butter and sugar in a stand mixer on medium speed until very light and fluffy, about 3 to 4 minutes.
Add in the egg and beat to combine. Add in the egg whites, one at a time, and beat to combine.
Combine milk and vanilla bean paste together in a cup.
Add the flour mixture and milk mixture to the batter in alternating additions, starting and ending with the flour. Once the last bit of flour has been added. beat just to combine – do not overbeat.
Divide batter among the muffin tins. Bake in the oven for about 15 to 20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let cool on wire rack.

Fig Filling
1 jar of fig preserves or jam



Once the cupcakes have cooled take a serrated knife and cut out a small circle from the top. It should be cone shaped so you can add lots of fig preserves. The cake is very moist so I found it very helpful to slightly pat the the circle I removed to make sure all the crumbs stayed in place. Then fill the hole with fig preserves and put the cake piece back on top.

They don't have to look too pretty because they will be covered with icing. The recipe for the icing is below:

Orange Blossom Honey Cream Cheese Frosting
makes about 1 cup
8 ounces cream cheese
2 ounces (1/2 stick) butter, room temperature
3/4 to 1 cup confectioners' sugar, sifted
1/4 cup orange blossom honey or any honey
Beat the cream cheese and butter in a stand mixer just until combined – do not overbeat.

 Add in the sugar and honey and beat until combined. If it seems a little runny, add more confectioners' sugar but be sure to taste so you don't make the frosting too sweet.

Then ice the cupcakes and enjoy!

These came out great, I will definitely try these again and maybe try an assortment of jams or preserves for the filling.