Fig Cupcakes
Sweet and flavorful fig cupcakes feature dried figs and warm spices, perfect for autumn gatherings or teatime treats, appealing to those who enjoy rich, fruity baked goods.
Ingredients
Instructions
- Pour boiling water over dried figs, cover and let stand for 5 minutes, then drain and dry.
- Sift all dry ingredients together: salt, ginger, cinnamon, and flour.
- Cream shortening and sugar until fluffy.
- Add eggs and beat well.
- Alternately add the flour mixture and milk to the creamed mixture.
- Fold in chopped figs.
- Fill muffin tins two-thirds full.
- Bake at 400°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or substituting half the shortening with unsweetened applesauce. If fresh figs are available, chop them finely and use instead of dried for a different texture. Make sure to properly drain the figs after soaking to avoid excess moisture in the batter.
Serving Suggestions
These fig cupcakes are delightful on their own but can be enhanced with a dollop of whipped cream or a drizzle of honey. They pair wonderfully with a cup of tea or coffee. Consider serving alongside Amaretto-Chocolate Mousse for a decadent dessert spread or at a brunch with friends.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply microwave for 10-15 seconds or warm in a preheated oven at 350°F for about five minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Fig Cupcakes contains roughly 299 calories, with 6g protein, 57g carbohydrates, and 5g fat. It is a good source of iron (14% of the Daily Value) and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 677mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh figs instead of dried figs?
Yes, fresh figs can be used in place of dried figs. Simply chop them finely and incorporate them into the batter. Keep in mind that fresh figs will add more moisture, so adjust the flour if necessary to maintain the right batter consistency.
How can I make these cupcakes gluten-free?
To make gluten-free fig cupcakes, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help with structure. Additionally, check that all other ingredients, like baking powder, are gluten-free.
What can I serve with these cupcakes?
These cupcakes are versatile and can be served with a variety of accompaniments. For a sweet touch, try pairing with a scoop of vanilla ice cream or a side of fresh fruit. They also go well with savory options like a cheese platter to balance the sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).