Sweet Honey Cupcakes With Mascarpone Frosting And Caramelized Figs Recipe

5 from 3 votes

Prep Time15

Cook Time15

Course: Cupcakes, Dessert

Cuisine: Italian

Servings: cupcakes

Calories: 286kcal

Author: Andrea

Preheat oven to 350 degrees. Line 2 cupcake tins with 16 liners, set aside.
In a medium size mixing bowl whisk together flours, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, add honey, butter, sour cream, vanilla extract and vanilla bean. Mix for 1 minute.
Add one egg at a time, mixing after each addition. With mixing speed on low, alternate between adding the dry ingredients and the milk. Beat until just combined.
Divide batter and fill cupcake liners ⅔ of the way full.
Bake for 15-18 minutes, or until a cake tester inserted into the center comes out clean (note: they will not turn golden brown, so do not over bake).
Remove from oven and let cupcakes cool in tins for 5 minutes, transfer to a wire rack to cool completely.
Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, combine mascarpone cheese, heavy whipping cream, granulated sugar, and vanilla extract.
With mixing speed on low, begin to beat the mixture. Gradually turn the speed up until it reaches a medium-high speed. Beat mixture for 2-3 minutes until soft peaks begin to form (keep an eye on it while it is beating, you do not want the mixture to curdle). Frost cooled cupcakes as desired.
To prepare figs, dip the cut side of each fig into the granulated sugar. Place on a baking sheet lined with foil. Using a kitchen torch, caramelize each fig (this will take approximately 1 minute). Place a cut fig on the top of each cupcake.