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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Olive Oil Cupcakes with Figs and Honey (GF + DF)

    Published: Sep 25, 2015 · Modified: Mar 15, 2022 by Tessa · This post may contain affiliate links · 21 Comments

    Jump to Recipe Print Recipe

    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.

    Olive Oil Cupcakes with Figs and Honey #glutenfree #dairyfree | saltedplains.com 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.

    Olive Oil Cupcakes with Figs and Honey #glutenfree #dairyfree | saltedplains.com 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.

    Olive Oil Cupcakes with Figs and Honey #glutenfree #dairyfree | saltedplains.com

    Olive Oil Cupcakes with Figs and Honey #glutenfree #dairyfree | saltedplains.com 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 #glutenfree #dairyfree | saltedplains.com

     

    Olive Oil Cupcakes with Figs and Honey #glutenfree #dairyfree | saltedplains.com

    Olive Oil Cupcakes with Figs and Honey (GF + DF)

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 12 cupcakes
    Calories: 455kcal
    Author: Tessa

    Ingredients

    For the cupcakes

    • 2 cups almond flour packed
    • ¼ cup coconut flour
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ⅔ cup honey
    • ½ cup unsweetened almond milk room temperature
    • ¼ cup extra virgin olive oil
    • 1 teaspoon pure vanilla extract
    • 3 large eggs room temperature

    Frosting

    • 1 cup non-hydrogenated palm shortening
    • ⅔ cup honey plus extra for drizzling
    • 1 ½ teaspoon pure vanilla extract
    • 4 figs sliced

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Place cupcake liner papers in a cupcake tray.
    • In a medium bowl, combine almond flour, coconut flour, baking soda, baking powder, and salt. Set aside.
    • In another medium bowl, add honey, almond milk, olive oil, vanilla extract, and eggs. Whisk to combine.
    • Using an electric mixer, gradually add liquid mixture to the dry ingredients. Mix until evenly combined.
    • Pour batter into cupcake tray, filling each cup ¾th 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.
    • While the cupcakes are baking, place palm shortening, ⅔ cup honey, and vanilla extract in a small to medium-sized bowl. Using electric mixer, mix until frosting reaches a lighter, whipped consistency.
    • 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.

    Notes

    Adapted from my Blueberry Olive Oil Upside-Down Cake.

    Nutrition

    Calories: 455kcal | Carbohydrates: 40g | Protein: 6g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 47mg | Sodium: 142mg | Potassium: 77mg | Fiber: 3g | Sugar: 35g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

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    Reader Interactions

    Comments

    1. Sarah Weller

      July 07, 2016 at 1:31 pm

      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!

      Reply
      • Tessa

        July 10, 2016 at 7:06 am

        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!

        Reply
    2. traci | vanilla and bean

      October 14, 2015 at 5:16 pm

      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!

      Reply
      • Tessa

        October 15, 2015 at 2:46 pm

        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.

        Reply
    3. Georgie

      October 13, 2015 at 2:20 am

      YUMMM my mouth is watering! This looks delicious! Definitely bookmarking this one :)

      Reply
      • Tessa

        October 13, 2015 at 12:43 pm

        Thank you, Georgie!! Hope you love it!

        Reply
    4. Leslie @ flora foodie

      October 09, 2015 at 10:07 pm

      Holy crap these are gorgeous!!!

      Reply
      • Tessa

        October 12, 2015 at 1:42 pm

        Aw, thank you so much!!

        Reply
    5. Alison @Food by Mars

      October 01, 2015 at 2:22 am

      Yum... flavor combo is perfection, Tessa! These look so lovely.

      Reply
      • Tessa

        October 01, 2015 at 2:48 pm

        Thanks, Alison!! I've been slightly obsessed with the combo myself lately. ;) xo.

        Reply
    6. jaime

      September 28, 2015 at 2:07 am

      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

      Reply
      • Tessa

        September 29, 2015 at 1:03 pm

        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.

        Reply
    7. Sarah

      September 26, 2015 at 8:27 am

      Wow! These are showstoppers!

      Reply
      • Tessa

        September 26, 2015 at 11:24 pm

        Thanks, lady!! Glad you like them! :)

        Reply
    8. Greg

      September 26, 2015 at 2:48 am

      5 stars
      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

      Reply
      • Tessa

        September 26, 2015 at 11:23 pm

        Thanks, Greg! I'm so glad you liked them. And thank you for being a willing taste-tester!

        Reply
    9. Abby @ The Frosted Vegan

      September 25, 2015 at 1:17 pm

      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 :)

      Reply
      • Tessa

        September 26, 2015 at 11:22 pm

        Ah, figs are so good! Thank you, Abby! Hope you are having a great weekend!

        Reply
    10. Kathryn

      September 25, 2015 at 8:55 am

      These are seriously lovely! What a perfect combinations of flavour and the figs on top are just too pretty.

      Reply
      • Tessa

        September 26, 2015 at 11:21 pm

        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.

        Reply

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