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Gluten Free Fig and Rosemary Honey Cupcakes

These are a gorgeous combination of late summer figs, amber honey, and fresh rosemary.
Prep Time45 minutes
Cook Time22 minutes
Cooling time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: buttercream, cupcakes, fig, gluten free, honey, rosemary
Servings: 24 cupcakes
Calories: 400kcal
Author: Amelia Farber

Equipment

  • Cupcake pans
  • Small saucepan
  • Electric mixer

Ingredients

For the rosemary honey:

  • 3/4 Cup honey
  • 3-4 sprigs fresh rosemary

For the cupcakes:

  • 3 large eggs
  • 3/4 Cup canola oil
  • 1 Cup sour cream
  • 3/4 Cup white sugar
  • 1/2 Cup milk
  • 1/3 Cup rosemary honey instructions below
  • 2 tsp vanilla extract
  • 1 Cup gluten free 1-1 flour mix with xanthan gum (if your mix does not contain xanthan gum add 1 tsp now)
  • 2 Cup packed blanched almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

For the buttercream:

  • 1 Cup mascarpone
  • 2 Cups salted butter room temperature
  • 1/4 Cup rosemary honey instructions below
  • 4-5 Cups sifted powdered sugar
  • 1 tsp vanilla extract
  • 3/4 Cup fig puree instructions below
  • extra fresh figs for decoration

Instructions

  • First, make your rosemary honey. Pour the honey and the sprigs of fresh rosemary into a small saucepan and heat of medium low heat until thinner and simmer on low heat for 4-5 minutes. Remove from heat and let cool for five minutes then pour into a container or small bowl and let cool completely (with the rosemary still in the honey to steep).
  • Once the honey is cool, make the cupcakes. Preheat the oven to 350° F and line two 12-cupcake pans with paper cupcake cups. In a medium bowl, whisk together all of the dry cupcake ingredients (flour, almond flour/meal, baking soda, baking powder, salt), then set aside. Then, in a large bowl, whisk together the wet ingredients (eggs, oil, sour cream, cooled rosemary honey, milk, sugar, vanilla) until combined. Pour the whisked dry ingredients into the wet ingredients and stir together until smooth. Spoon the batter into each of the cupcake cups - they should be about 3/4 full. Bake for 20-24 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Let cupcakes cool completely before frosting.
  • While the cupcakes are cooling, make the buttercream! Puree a few figs in a blender or food processor until completely smooth. Then, in a large bowl, using an electric mixer, beat your room temperature butter, mascarpone, and vanilla extract for 2-3 minutes until creamy and lighter. Add 2 cups of the sifted powdered sugar and beat until smooth. Add the pureed figs and continue to beat until creamy. Continue adding more of the powdered sugar until combined, and add more if the frosting is too thin. Scoop buttercream into a pastry bag and pipe onto cooled cupcakes, then top with sliced extra figs then serve!