Fig Jam Filled Almond Cupcakes is the BEST cupcake recipe because it has two of my favorite ingredients: Fig & Almond Confit and almond flour.
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Fig Jam Filled Almond Cupcakes are moist, fluffy, and have a fruity filling, and sweet and creamy frosting. This is a gluten-free recipe.
More Recipes using Fig & Almond Confit
- Fig Almond Cheese Tortilla Roll Ups
- Fig Almond Tartlets
- Fig Almond Cake Crumble Recipe | Fig Almond Torte
- Vanilla Fig Almond Ice Cream
Fig Jam-Filled Almond Cupcakes
- Total Time: 45 minutes
- Yield: 18 1x
- Diet: Gluten Free
For me, this is the BEST cupcake recipe because it has two of my favorite ingredients: Fig Almond Confit and Almond Flour. These cupcakes are moist, fluffy, and have a fruity filling, and sweet and creamy frosting. Gluten-free recipe.
- Nonstick vegetable oil spray
- 3 cups almond flour or meal
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt, divided
- 6 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups powdered sugar
- ¼ cup heavy cream
- ¼ teaspoon almond extract
For the Filling:
- ½ cup Fig & Almond Confit
- Toasted sliced almonds
- Place racks in the upper and lower thirds of the oven and preheat to 325°.
- Spray the muffin pans with nonstick spray and place the paper liners.
- Sift almond flour, baking powder and salt.
- Use a stand electric mixer and whisk eggs and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and whisk in almond-flour mixture and 2 teaspoons vanilla until smooth, about 1 minute. Divide batter among muffin cups.
- Bake cupcakes, rotating pans top to bottom halfway through. Bake for about 20 minutes, insert a toothpick into the cupcakes and they will be done when the toothpick comes out clean. Transfer cupcakes to a wire rack and let cool.
- Use a stand electric mixer on medium-high speed, and beat butter until light and fluffy, about 3 minutes. Reduce speed to low and add powdered sugar in 2 stages incorporating after each, beating until fully - about 2 minutes. Add cream, almond extract, and vanilla. Beat until light and creamy, about 1 minute.
- Make a hole in the center of the cupcakes with a pineapple or apple corer. Fill hole with a teaspoonful of the Fig & Almond Confit.
- Spread frosting over cupcakes and top each with a small handful of almonds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
- Calories: 350
- Sugar: 30 g
- Sodium: 125 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
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CHERYL C. WILLIAMS
I know I am two years late to this party, but I printed out the recipe and started to gather together the ingredients and noticed there is no butter or oil in this recipe. Just wanted to make sure I am not missing anything before I bake.
Thank you for making our recipe. That's correct the muffin batter doesn't have butter or oil. What gives moisture to these muffins are the eggs. If you notice this batter is heavy in eggs.
We listed butter but only for the frosting. Let me know if you have any questions and we would love to hear your feedback after you taste them. Thank you,
This is surely mouth melting and the Fig Jam sounds amazing. This is delicious and yum.
Thanks Veena. Yes, the fig jam is delicious. We have some in stock if you wanted to get some - hint, hint, not to subtle.
Okay, these cupcakes look amazing - and that frosting, so good!!
Thank you so much! It's all about the frosting and filling.
These fig jam filled almond cupcakes sounds amazing and delicious! I especially love the frosting topped with flaked almonds. Thanks for sharing.
You are very welcome Irina. Thank you for mentioning the almond flakes on top. Always good to know people are paying attention.
I love the fig filling in these delicious looking cupcakes! Perfect for dessert for Sunday brunch.
Sunday brunch is a great idea for these fig jam filled cupcakes. We may just have to make them again for this coming Sunday ;)
Oh my! these cupcakes look delicious,plus loved how yummy the frosting is! nice idea of adding fig jam there!
Lisa|Garlic & Zest
My neighbor is gluten free and I'm always looking for tried and true recipes to share with her. Thanks for this one, looks delish!
Great!and I hope your neighbor get to try this recipe. It's really delicious!
I've never tried fig almond spread, but I love the idea and I love how you used them in these cupcakes.
Hi Lisa, the fig almond spread taste very close to the fig Newton filling but much better?.
I am not a huge fan of figs by themselves, but I do like fig jam (actually, all jam) and this looks like a great way to eat it.
Dannii, If you get to try this jam, you will love it!!!!