Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fig Jam Filled Almond Cupcakes

Fig Jam-Filled Almond Cupcakes


  • Author: Carlos Leo
  • Total Time: 45 minutes
  • Yield: 18 1x
  • Diet: Gluten Free

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.


Ingredients

Units Scale

For Cupcakes:

  • Nonstick vegetable oil spray
  • 3 cups almond flour or meal
  • 1 1/2 teaspoons baking powder
  • 1/2 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
  • 1/4 cup heavy cream
  • 1/4 teaspoon almond extract

For the Filling:


Instructions

  1. Place racks in the upper and lower thirds of the 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.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: American

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
Recipe Card powered byTasty Recipes