Name: Fig and Whiskey Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Ingredients: 0.5 cup fresh figs, finely chopped; 0.5 cup whiskey; 1.6666667461395 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.25 teaspoon cream of tartar; 0.125 teaspoon ground cloves; 0.5 cup white sugar; 0.33333334326744 cup vegetable oil; 0.25 cup brown sugar; 1 egg; 0.5 cup buttermilk; 1 teaspoon vanilla extract; 1 (8 ounce) package cream cheese, softened; 0.75 cup vegetable shortening (such as Crisco®); 5 cups powdered sugar; 1 teaspoon vanilla extract

Fig and Whiskey Cupcakes

4.5

(2)

2 Reviews

2 Photos

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 by Erin Brocklehurst

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

15 mins

Additional Time:

1 hr

Total Time:

1 hr 45 mins

Servings:

Yield:

12 cupcakes

Jump to Nutrition Facts

Ingredients

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
⅛ teaspoon ground cloves
½ cup white sugar
⅓ 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

Directions

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 (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.