Description
Tender cupcakes studded with sweet figs, topped with a creamy mascarpone frosting and finished with a tangy balsamic glaze. This easy gourmet dessert is perfect for brunch, parties, or any special occasion.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk, room temperature (or almond/oat milk for dairy-free)
- 1/4 cup (60g) sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (about 8-10) fresh figs, stems removed, chopped (or dried figs soaked in warm water)
- Zest of 1 lemon
- 8 oz (225g) mascarpone cheese, cold
- 4 oz (115g) cream cheese, cold
- 1/2 cup (60g) powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup (60ml) heavy cream, cold
- 1/3 cup (80ml) balsamic vinegar
- 1 tbsp honey or maple syrup
- Fresh fig slices, for topping (optional)
- Lemon zest or edible flowers, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners or grease lightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat softened butter and sugar with an electric mixer until pale and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, scraping down the bowl after each. Add milk, sour cream (or yogurt), vanilla, and lemon zest. Mix just until combined.
- Add dry ingredients to wet in two batches, stirring on low speed or by hand until just combined. Do not overmix.
- Gently fold in chopped figs with a rubber spatula. If figs are juicy, toss with 1 tsp flour first.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and tops are lightly golden.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until syrupy and reduced by half. Cool to room temperature.
- For the mascarpone frosting: In a chilled bowl, beat mascarpone and cream cheese with vanilla until smooth. Add powdered sugar, then gradually beat in cold heavy cream until light and fluffy. Chill if too soft.
- Pipe or spread mascarpone frosting onto cooled cupcakes. Drizzle with balsamic glaze and top with fresh fig slices or lemon zest if desired.
- Serve at room temperature and enjoy. Store leftovers in the fridge for up to 3 days.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. If using dried figs, soak them in warm water for 10 minutes and pat dry before chopping. Watch the balsamic glaze closely as it reduces to avoid burning. Frost only cooled cupcakes to prevent the mascarpone from melting. Gluten-free flour blends work well as a substitute for all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18
- Sodium: 140
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
Keywords: fig cupcakes, mascarpone frosting, balsamic glaze, gourmet dessert, easy cupcakes, brunch dessert, party cupcakes, fig dessert, mascarpone cupcakes