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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.

Recipe Summary

15 mins
1 hr
1 hr 45 mins
30 mins
12 cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Whiskey Cream Cheese Frosting:


Instructions Checklist
  • Soak figs in whiskey in a bowl for at least 30 minutes.

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

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

  • 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.

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

  • 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.

  • 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.

  • 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

589 calories; protein 4.1g; carbohydrates 80.8g; fat 26.1g; cholesterol 34.6mg; sodium 263.5mg. Full Nutrition