Fig and Whiskey Cupcakes


I just picked the last of the figs from the tree and decided to make some into cupcakes. After some experimentation, I came up with a rich, moist cupcake. The whiskey adds complementary flavor to strong spices such as cinnamon and clove and adds a lot of complexity.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 45 mins
12 cupcakes



  • ½ cup fresh figs, finely chopped

  • ½ cup whiskey

  • 1 ⅔ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon cream of tartar

  • teaspoon ground cloves

  • ½ cup white sugar

  • cup vegetable oil

  • ¼ cup brown sugar

  • 1 egg

  • ½ cup buttermilk

  • 1 teaspoon vanilla extract

Whiskey Cream Cheese Frosting:

  • 1 (8 ounce) package cream cheese, softened

  • ¾ cup vegetable shortening (such as Crisco®)

  • 5 cups powdered sugar

  • 1 teaspoon vanilla extract


  1. Soak figs in whiskey in a bowl for at least 30 minutes.

  2. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  3. Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl.

  4. Blend white sugar, oil, and brown sugar together in a separate bowl using an electric mixer. Add egg and mix until creamy. Mix in buttermilk and vanilla extract. Reserve 1 tablespoon of fig mixture for frosting, and mix remainder into batter. Beat in flour mixture until just combined.

  5. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  6. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.

  7. Beat cream cheese and shortening together in a bowl using an electric mixer until creamy. Add powdered sugar slowly, 1 cup at a time, until creamy. Add vanilla extract. Slowly drizzle in reserved fig mixture; mix frosting until combined.

  8. Pipe frosting onto cooled cupcakes.

Cook's Note:

Because I want the cream cheese to be the dominant flavor, I do not use butter for this frosting. Crisco(R) (or any vegetable shortening) has a neutral flavor.

Nutrition Facts (per serving)

589 Calories
26g Fat
81g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 589
% Daily Value *
Total Fat 26g 33%
Saturated Fat 9g 43%
Cholesterol 35mg 12%
Sodium 264mg 11%
Total Carbohydrate 81g 29%
Dietary Fiber 1g 3%
Total Sugars 66g
Protein 4g
Vitamin C 0mg 2%
Calcium 62mg 5%
Iron 1mg 7%
Potassium 97mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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