Fig Newton Cupcakes
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5 from 1 vote

Paleo Fig Newton Cupcakes (Gluten-Free)

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: fig newton cupcakes, gluten-free cupcakes
Servings: 8 cupcakes
Calories: 381


Filling Ingredients

  • 1/2 cup dried black mission figs stems removed
  • 1 tablespoon unsweetened applesauce
  • 1 1/2 teaspoons agave nectar
  • pinch cinnamon

Cupcake Ingredients

  • 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

Frosting Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup honey
  • Dried figs for topping optional


Filling Instructions

  • 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.


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.


Calories: 381kcal | Carbohydrates: 32g | Protein: 5g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 156mg | Potassium: 110mg | Fiber: 4g | Sugar: 25g | Vitamin A: 120IU | Vitamin C: 0.6mg | Calcium: 42mg | Iron: 1.1mg