These gluten-free and dairy-free Olive Oil Cupcakes with Figs and Honey are a delicious honey-sweetened treat made with with almond and coconut flours.
I’ve gotten in some good baking time this week. Having reclaimed my kitchen and counters from our week of painting floors, the measuring, mixing, pouring, and awaiting of sweet smells from the oven provided a calm centering that was sorely needed. August and September seem always to be a mad rush time of year, and my more introverted self was craving a slower pace and time at home. Accompanied in the kitchen by Billy Joel’s greatest hits and the sounds of Jackson Browne, I can’t think of a better way to welcome fall.
Having gotten a little fig-happy recently, I have been throwing these little beauts into everything from my morning yogurt to my lunch salads with a touch of goat cheese. And best of all, as lovely little toppers to these olive oil cupcakes.
I adapted the batter slightly from my olive oil blueberry upside-down cake and made them totally grain-free by swapping out the corn flour for coconut flour. The coconut flour lends an extra but subtle layer of sweet to the honey-sweetened batter. While the figs and honey on top are a fine match for the olive oil cake, the cupcake (frosted or not) holds its own deliciousness.
Olive Oil Cupcakes with Figs and Honey (GF + DF)
Ingredients
For the cupcakes
- 2 cups almond flour packed
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup honey
- 1/2 cup unsweetened almond milk room temperature
- 1/4 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 3 eggs room temperature
Frosting
- 1 cup non-hydrogenated palm shortening
- 2/3 cup honey plus extra for drizzling
- 1 1/2 teaspoon pure vanilla extract
- 4 figs sliced
Instructions
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Preheat oven to 350 degrees Fahrenheit. Place cupcake liner papers in a cupcake tray.
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In a medium bowl, combine almond flour, coconut flour, baking soda, baking powder, and salt. Set aside.
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In another medium bowl, add honey, almond milk, olive oil, vanilla extract, and eggs. Whisk to combine.
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Using an electric mixer, gradually add liquid mixture to the dry ingredients. Mix until evenly combined.
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Pour batter into cupcake tray, filling each cup 3/4th of the way full. Bake for 18-20 minutes or until tops of cupcakes start to turn a golden brown. When done, place cupcake tray on a wire rack until cool.
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While the cupcakes are baking, place palm shortening, 2/3 cup honey, and vanilla extract in a small to medium-sized bowl. Using electric mixer, mix until frosting reaches a lighter, whipped consistency.
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Once cupcakes are cool, frost cupcakes and place two slices of figs on top of each. Drizzle honey on top if desired. Store in an airtight container in refrigerator.
Recipe Notes
Adapted from my Blueberry Olive Oil Upside-Down Cake.
Kathryn says
These are seriously lovely! What a perfect combinations of flavour and the figs on top are just too pretty.
Tessa says
Thank you, Kathryn! I forgot how good olive oil can be in baked goods – as evidence, these have been my breakfast and dessert recently. :) xo.
Abby @ The Frosted Vegan says
Oh those figs are such beauties! I bought/ate a whole carton of figs a few weeks ago and now I’m wishing I had more to make these pretty cupcakes :)
Tessa says
Ah, figs are so good! Thank you, Abby! Hope you are having a great weekend!
Greg says
These are amazing I know from experience. I am not vegan and I love gluten and I would still choose to eat these cupcakes. Great job
Tessa says
Thanks, Greg! I’m so glad you liked them. And thank you for being a willing taste-tester!
Sarah says
Wow! These are showstoppers!
Tessa says
Thanks, lady!! Glad you like them! :)
jaime says
these are perfect! i’m such a fan of olive oil in sweets, and figs are my spirit fruit (haaha, sure, why not). the combo of almond + coconut flour here is really enticing, too. totally hanging onto this recipe. xo
Tessa says
Hahaha, we all need a spirit fruit! Now I need to figure out what mine is.. I hope you enjoy these! Thanks so much, Jaime! xo.
Alison @Food by Mars says
Yum… flavor combo is perfection, Tessa! These look so lovely.
Tessa says
Thanks, Alison!! I’ve been slightly obsessed with the combo myself lately. ;) xo.
Leslie @ flora foodie says
Holy crap these are gorgeous!!!
Tessa says
Aw, thank you so much!!
Georgie says
YUMMM my mouth is watering! This looks delicious! Definitely bookmarking this one :)
Tessa says
Thank you, Georgie!! Hope you love it!
traci | vanilla and bean says
Ohhhh Tessa, I adore Jackson Brown and I haven’t listened in so long. That must change! I saw Billy Joel once on tour with Elton John. It was magic. Music going, cupcakes baking… a welcoming Fall scene indeed. Such delicious little treats with fabulous ingredients! I love how the flour is almost all almond. Beautiful my dear!
Tessa says
Thank you, Traci!! We are seeing Jackson Browne in concert in December – pretty excited! :) I bet Elton John and Billy Joel were magical. So good.
Sarah Weller says
Sorry to say, tried making these, absolute disaster, went in the bin. Your quantities don’t match up to my uk “cup” measurers. Solid, lumpen mess!
Tessa says
I’m so sorry that was the outcome, Sarah. I’ve made these several times and haven’t had that experience – I wish I could help troubleshoot a bit more. I know how frustrating that is!