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.
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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.