Name: Fig Jam-Filled Almond Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 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; 2 teaspoons vanilla extract; 1 cup (2 sticks) unsalted butter, room temperature; 2 cups powdered sugar; ¼ cup heavy cream; ¼ teaspoon almond extract; ½ cup Fig Jam; Toasted sliced almonds

Description

For me, this is the BEST cupcake recipe because it has two of my favorite ingredients: Fig Jam 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:

1/2 cup Fig Jam
Toasted sliced almonds

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Instructions

Place racks in the upper and lower thirds of the oven and preheat to 325°.
Spray the muffin pans with nonstick spray and place the paper liners.
Sift almond flour, baking powder and salt.
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.
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.
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.
Make a hole in the center of the cupcakes with a pineapple or apple corer. Fill hole with a teaspoon of the Fig Jam.
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