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    Home / Recipes / Course / Dessert

    4 Sep 23, 2010 Dessert  |   Jump to Recipe

    Fig, Pistachio, Olive Oil Cupcakes

    Fig, Pistachio, Olive Oil Cupcakes

    This post may contain affiliate links.

    Let me start by saying that cakes and cupcakes are not my strong point in the dessert arena.  It’s not that I don’t enjoy cake; I just tend to gravitate more towards cookies, candy and cold treats.  However, when I saw this recipe for Pistachio Olive Oil Cake with Fig Compote Filling and Cream Cheese Frosting, my jaw just dropped.  Fig?  Pistachio?  Olive Oil?  I had to try it.  After dusting off the old cupcake pan, I cranked out a fresh batch of these Fig, Pistachio, Olive Oil Cupcakes.  Each component works well together to form a perfectly delicious bite.

    Fig, Pistachio, Olive Oil Cupcakes

    Fig, Pistachio, Olive Oil Cupcakes

    Fig, Pistachio, Olive Oil Cupcakes

    Fig, Pistachio, Olive Oil Cupcakes

    by Brandon
    Adapted from Design*Sponge.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 12 cupcakes

    Ingredients
      

    For the Fig Compote Filling:

    • 1½ cups whole dried figs
    • 1½ cups water
    • ⅓ cup freshly squeezed orange juice
    • Kosher salt
    • 2 tablespoons raw honey

    For the Pistachio Olive Oil Cupcakes:

    • 1 cup shelled pistachios
    • 1 cup flour
    • 1½ teaspoons baking powder
    • ¼ teaspoon salt
    • ¾ cup sugar
    • ½ cup extra virgin olive oil
    • ½ cup whole milk
    • 2 eggs
    • 2 teaspoons lemon juice
    • Fresh fig slices, for garnish

    For the Cream Cheese Frosting:

    • ½ stick butter (room temperature)
    • 4 ounces cream cheese (half a package)
    • 2 cups confectioners sugar

    Instructions
     

    For the Fig Compote Filling:

    • Roughly chop the dried figs into small pea-sized chunks. Add the chopped figs, water, juice and a few dashes of kosher salt to a medium sized saucepan. Bring mixture to a boil over medium heat. Reduce to a simmer and cook until the figs are soft and the water is evaporated (about 20 – 25 minutes). Add raw honey and cook for an additional minute. Let cool and set aside.

    For the Pistachio Olive Oil Cupcakes:

    • Preheat oven to 350°F. Prepare a cupcake pan with cupcake liners.
    • Place ½ cup pistachios in a food processor. Pulse until the texture resembles small, coarse gravel. Transfer to a small bow and set aside. Place the remaining ½ cup pistachios in the food processor. Pulse until the texture resembles coarse sand.
    • In the bowl of an electric mixer, add finely ground pistachios, flour, baking powder, salt and sugar. Mix ingredients on the lowest setting until combined. Add extra virgin olive oil and whole milk and blend on a medium setting. Mix in eggs and lemon juice. Finally, add the coarsely ground pistachios and stir on a low setting.
    • Pour batter into the cupcake liners. Bake for about 25 – 30 minutes. You will know your cupcakes are done when an inserted toothpick comes out clean. Let cool.

    For the Cream Cheese Frosting:

    • Add butter, cream cheese and confectioners sugar to the bowl of an electric mixer. Mix on a low speed until the ingredients are roughly combined. Turn the speed up to high and beat until the frosting is creamy and well combined.

    To assemble:

    • Using a corer or sharp knife, cut out an inner section from the top of the cupcake (make sure your cut does not reach the bottom of the cupcake). Cut off the top part of the inner piece to use as a cap for the hole. Fill the hole with fig compote and top with the cap. Frost with Cream Cheese Frosting. Garnish with a slice of fresh fig.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    4
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: baking powder, butter, cream cheese, cupcake, fig, flour, honey, lemon, milk, olive oil, orange, pistachios, sea salt, sugar

    Reader Interactions

    Comments

    1. Rachel says

      September 23, 2010 at 5:32 pm

      I’m swooning at this flavor combination and am so excited to see that the recipe uses dried figs–the fresh variety never seems to be around when I want it! I’ll have to try these for sure, and I’m looking forward to snacking on the cupcakes “cores” while assembling. 😉

      Reply
    2. moowiesqrd says

      September 23, 2010 at 5:36 pm

      So pretty! I love olive oil in cakes… it produces such a great texture and olive oil-based recipes tend to not be overly sweet.

      Reply
    3. Lisa says

      September 25, 2010 at 5:20 am

      What gorgeous little cupcakes. I’d take those over a bakery cupcake any day.

      Reply
    4. Dimah says

      September 29, 2010 at 4:13 pm

      Those look delicious! And your photos are absolutely gorgeous!

      Reply
    5. Winelady Cooks says

      October 12, 2010 at 5:22 pm

      This recipe sounds so delicious and ‘easy’ — my favorite kind of recipe. So I’m just going to have to give this recipe a try.

      Thanks so much for sharing,
      Joanne

      Reply
    6. HappyWhenNotHungry says

      October 18, 2010 at 1:42 pm

      These look so elegant and delicious! I’ve never tried filling cupcakes with a fig compote before, but I will definitely have to try. Thanks for sharing!

      Reply
    7. Kate @ Scarpetta Dolcetto says

      October 18, 2010 at 2:57 pm

      I adore olive oil cakes! Such a fantastic texture. Your cupcakes look terrific: a super-tasty combination of flavors and a lovely presentation….well done! 🙂

      Reply
    8. Roxan says

      October 18, 2010 at 4:34 pm

      These cupcakes look and sound absolutely divine. If I were in a cupcake shop I would totally select these over any other flavor!

      Reply
    9. Belinda @zomppa says

      October 18, 2010 at 8:03 pm

      One of the most unique cupcakes I’ve ever seen.

      Reply
    10. Angela says

      October 18, 2010 at 10:18 pm

      These look ridiculously delicious. I’m going to veganize this… can’t wait! 🙂

      Reply
    11. Evan Thomas says

      October 18, 2010 at 10:42 pm

      These sound really lovely!

      Reply
    12. Ambika says

      October 19, 2010 at 12:38 am

      Beautiful cupcakes! I love figs 🙂

      Reply
    13. Kathy Gori says

      October 19, 2010 at 1:08 am

      Just in time. I’m going fig gleaning tomorrow morning!!

      Reply
    14. Amy says

      October 19, 2010 at 1:54 am

      These sound fabulous! I love dates, and I bet they were delicious enclosed in the olive oil pistachio cake! Great post :)!

      Reply
    15. Cristina @ TeenieCakes says

      October 19, 2010 at 6:46 am

      I almost can’t believe that cupcakes aren’t your thing, these are gorgeous! Saved this to recipe file – I must try these!

      Reply
    16. Gwen says

      October 19, 2010 at 8:45 am

      This looks so delectable. I love fig and pistachio. I’m giving this a try, I’m sure my family will love this. 🙂 Yum.

      choosehottubsdirect.com , steve barbarich

      Reply
    17. Stephanie says

      October 19, 2010 at 11:31 am

      beautiful recipe and pictures! I love the idea of garnishing the cupcakes with figs; stunning!

      Reply
    18. penny aka jeroxie says

      October 19, 2010 at 11:45 am

      beautiful cupcakes. so pretty to look and I bet delicious to eat!

      Reply
    19. Brandon Matzek says

      October 19, 2010 at 8:22 pm

      @HappyWhenNotHungry The fig compote tastes like fig newton filling! It’s a nice surprise when you bite into the cupcake.

      @Roxan I would totally do that too. I tend to try the “crazier” flavor combinations when I am out at a bakery or ice cream shop.

      @Kathy Gori Lucky! I want to go fig picking. Especially since fig stock seems to be waning at the grocery stores.

      @Amy I’m sure dates would work well here. Let me know if you give it a try!

      @Cristina Thank you :)! I definitely need to practice my piping skills though.

      Reply
    20. Joy says

      October 20, 2010 at 7:49 pm

      That looks great. I love the combo of fig and pistachios.

      Reply
    21. Alison says

      October 22, 2010 at 9:11 pm

      They’re so cute! Adorable even!

      Reply
    22. amanda@seegirlcook says

      October 24, 2010 at 2:39 am

      oh wow, these look absolutely incredible. wonderful recipe!

      Reply
    23. Quay Po Cooks says

      October 30, 2010 at 6:30 am

      It is timely that I found your blog. I just started to get interested in making cup cakes, this recipe is for keep! Stunning pictures!

      Reply
    24. Julie says

      January 28, 2012 at 7:27 am

      I love this combo and the addition of dates!

      Reply
    25. PJ says

      June 9, 2012 at 6:42 am

      I have made these twice in the last few weeks and they are delicious. The recipe works perfectly and gives you a dozen beautifully risen cupcakes. Been getting many compliments – everyone loves them!

      Reply
      • Brandon Matzek says

        June 9, 2012 at 7:31 am

        Awesome! Thanks for letting me know PJ 🙂

        Reply
    26. Vera Zecevic - Cupcakes Garden says

      August 31, 2012 at 2:35 am

      Just perfect! I would really like to showcase this recipe on my cupcake recipes & ideas blog if you agree!

      Reply
      • Brandon Matzek says

        September 3, 2012 at 8:21 am

        Sure! Thank.

        Reply
    27. Xin says

      September 6, 2012 at 6:05 pm

      These look amazing! Any advice for making it with soy milk in sheet cake form?

      Reply
      • Brandon Matzek says

        September 7, 2012 at 1:32 pm

        Hi Xin, I’ve never baked with soy milk so I’m not sure how to successfully make that substitution. Anyone else know? If you want to make this in regular cake form, cook at 350 until a toothpick inserted in comes out clean (about 30 – 35 minutes).

        Reply
    28. Veggietorials says

      September 15, 2012 at 7:12 pm

      These look absolutely amazing. What a fantastic combination. I am not a baker at all but I may have to give these a go with a vegan tweak.

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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