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.

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.

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.

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.