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Fig Jam Filled Almond Cupcakes

Fig Jam-Filled Almond Cupcakes


  • Author: Carlos Leo
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 18 1x

Description

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.


Scale

Ingredients

For Cupcakes:

  • Nonstick vegetable oil spray
  • 3 cups almond flour or meal
  • 1½ teaSpoons baking powder
  • ½ teaSpoon kosher salt, divided
  • 6 large eggs
  • 1 cup granulated sugar
  • 2 teaSpoons vanilla extract

For Frosting:

  • 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:


Instructions

  1. Place racks in upper and lower thirds of oven and preheat to 325°.
  2. Spray the muffin pans with nonstick spray and place the paper liners.
  3. Sift almond flour, baking powder and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Spread frosting over cupcakes and top each with a small handful of almonds.

  • Category: Dessert

Nutrition

  • 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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