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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings 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