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Fig Filled Buttermilk Cupcakes + Honey-Cream Cheese Buttercream



1/2 Cup Butter

3/4 Cup Sugar

1 teaspoon Vanilla

1 Egg

2 Egg Yolks

1 cup Cake Flour

1/4 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon Kosher Sea Salt

1/2 cup Buttermilk

Fig Filling:

1/2 cup Fig Jam, homemade or store bought

1 Tablespoon Walnut Liqueur, or other liquid of choice

Honey-Cream Cheese Buttercream:

1/2 pound or 1 cup Cream Cheese

6 Tablespoons Unsalted Butter

1/2 cup Powdered Sugar

1 Tablespoon Honey


  • Preheat the oven to 350.


  • Whip together butter and sugar until very light and fluffy.

  • Whip egg, egg yolks and vanilla into butter mixture until whipped light and fluffy.

  • Whisk together flour, baking powder, baking soda and salt in a bowl.

  • Whisk in half of the flour mixture into butter mixture until combined.

  • Whisk in half of the buttermilk.

  • Whisk in remaining flour mixture until combined.

  • Whisk in remaining buttermilk until batter is combined and smooth.

  • Line cupcake pan(s) with cupcake liners: 12 standard cupcakes, 6 extra large cupcakes, 24 tiny cupcakes

  • Portion batter into cupcake liners.

  • Bake at 350 degrees for about 20 (standard cupcakes) -30 (extra large cupcakes) minutes, until a toothpick comes out clean on doneness check.

  • Let cupcakes cool on a cooling rack.


  • Whisk together fig jam and liqueur to loosen jam. You can also use lemon juice, balsamic vinegar, etc.


  • Beat butter until light and fluffy. Have all ingredients at room temperature. If it is a cold day you may need to soften butter and cream chees in the microwave (10 second intervals until soft but not melted). Another way I make sure that the ingredients are soft is to place them near the stovetop if I am baking.

  • Beat butter until light and fluffy.

  • Add in cream cheese an ounce at a time waiting for it to be light and fluffy before the next addition.

  • Beat in powdered sugar a little bit at a time until frosting reaches the desired consistency.

  • Beat in honey.


  • Cut a cavity into each cupcake, reserving a piece of cake to close cavity once filled.

  • Fill cavity with fig jam mixture.

  • Top cavity with cake.

  • Frost with honey-cream cheese buttercream.

  • Garnish as desired.

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