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.
Place figs in a food processor with all other filling ingredients. Process until smooth.
Cupcake Instructions
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.
Frosting Instructions
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.
Notes
These cupcakes work just as well without the glaze, but they won't seem quite as cupcakey.The cupcakes stick to regular cupcake liners, so be sure to use grease-proof liners or silicone liners.