After creating paleo diet fig newtons, I had to turn them into cupcakes! These figgin’ fantastic fig newton cupcakes start with a dense vanilla cake. To make the cupcakes both paleo and gluten-free, the cake is made with almond meal and coconut flour instead of all-purpose flour. Then, there’s an agave-sweetened fig paste baked right into the center of each cupcake. The whole thing is topped with a honey coconut oil glaze and a dried black mission fig.
Products Related to Paleo Diet Fig Newton Cupcakes
Almond meal is used in place of all-purpose flour. (View on Amazon)
You’ll also need some coconut flour. (View on Amazon)
Coconut oil is used in place of butter in both the cupcakes and the glaze. (View on Amazon)
These cupcakes stick really badly to standard cupcake liners – when you peel the liners back, you also peel off a layer of cupcake. I suggest either using silicone liners, grease-proof liners, or these liners. (View on Amazon)
Paleo Diet Fig Newton Cupcake Recipe
The cupcake portion of these fig newton cupcakes is a recipe for paleo vanilla pound cake that I found on Paleo Effect. I barely changed the recipe (I just left off the arrowroot powder – one less thing to buy), but I am reprinting it below so that it’s clear how to use it in the context of these cupcakes.
Paleo Fig Newton Cupcakes (Gluten-Free)
- 1/2 cup dried black mission figs stems removed
- 1 tablespoon unsweetened applesauce
- 1 1/2 teaspoons agave nectar
- pinch cinnamon
- 1/2 cup + 2 tablespoons almond meal
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 4 large eggs
- 1/4 cup applesauce
- 1/2 cup coconut oil
- 1/4 cup honey
- Dried figs for topping optional
- Place figs in a food processor with all other filling ingredients. Process until smooth.
- Preheat oven to 350 F.
- In a large mixing bowl, combine almond meal, coconut flour, and baking soda.
- In a small bowl, combine salt, vanilla, lemon juice, coconut oil, honey, eggs, and applesauce.
- Mix the wet ingredients into the dry ingredients.
- Fill cupcake liners 1/4 full with cupcake batter.
- Add a heaping tablespoon of fig filling over batter in each liner.
- Top filling with enough batter to fill liners 3/4 full.
- Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out dry.
- Place coconut oil and honey in a small bowl and use a hand mixer or an immersion blender to fully mix the two ingredients.
- Leave the frosting on the counter for a few hours to thicken. It will be more runny right after mixing.
- Spread on cooled cupcakes.
- Optionally top with sliced dried figs.