Next to chocolate chip, I think Fig Newtons might be my next favorite cookie flavor. Considering there is “fruit” in the filling, I can almost convince myself they are healthy. Almost. Now that Cupcake Project devised this diet version of a Paleo friendly fig newton cupcake, I can have a cupcake that tastes like the cookie AND it is sort of healthier than a regular cupcake. Or at least it seems that way in my head.
Paleo Diet Fig Newton Cupcakes
Makes about 8 cupcakes
- 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.
Note: The cupcakes stick to regular cupcake liners, so be sure to use grease-proof liners or silicone liners.