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)
For the cupcakes
- 1 cup non-hydrogenated palm shortening
- 2/3 cup honey plus extra for drizzling
- 1 1/2 teaspoon pure vanilla extract
- 4 figs sliced
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 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.
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.
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.
Adapted from my Blueberry Olive Oil Upside-Down Cake.