Fig-Filled Almond Cupcakes



  • Nonstick vegetable oil spray
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt, divided
  • 6 large eggs
  • 1 cup granulated sugar
  • 4 teaspoons vanilla extract, divided
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • ¼ cup heavy cream
  • ¼ teaspoon almond extract
  • ½ cup fig jam
  • Toasted sliced almonds (for serving)
  • Wagco Black Mission Fig Balsamic Vinegar (for serving)



Place racks in upper and lower thirds of oven; preheat to 325°. Lightly coat edges of cups and tops of 3 standard 6-cup muffin pans with nonstick spray and line with paper liners. Sift almond flour through a fine-mesh sieve into a medium bowl; discard any large pieces. Whisk in baking powder and ¼ tsp. salt.

Using a stand mixer fitted with a whisk attachment, whisk eggs and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and whisk in almond-flour mixture and 2 tsp. vanilla until smooth, about 1 minute. Divide batter among muffin cups. Bake cupcakes, rotating pans top to bottom halfway through, until a tester inserted into the centers comes out clean, 15–20 minutes. Transfer cupcakes to a wire rack and let cool.

Using an electric mixer on medium-high speed, beat butter until light and fluffy, about 3 minutes. Reduce speed to low and, with motor running, add powdered sugar in 2 additions, beating until fully incorporated after each, about 2 minutes. Add cream, almond extract, remaining 2 tsp. vanilla, and remaining ¼ tsp. salt and beat until light and creamy, about 1 minute.

Using an apple corer, punch out about 1″ from the top of each cupcake to form a hole in the center; discard core. Fill hole with a heaping teaspoonful of jam.

Spread frosting over cupcakes and top each with a small handful of almonds. Drizzle Balsamic over the cupcakes and ENJOY!

*Recipe may not look exactly like the picture, picture is just used as a reference.*

long blonde haired woman eating ice cream
Photo by Vincenzo Giove on



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