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Green Tomato and Fig Cupcakes

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 20 mins
Total time 1 hr, 5 mins
Yield Serves 18 (serving size: 1 cupcake)
Tangy green tomatoes and sweet figs create an amazing flavor combination for these ultramoist cupcakes.

Ingredients

  • 8 ounces green tomato, cored and quartered
  • 7.6 ounces cake flour, sifted (2 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoons grated orange rind
  • 4 ounces fresh Black Mission figs, stemmed and chopped
  • 3 ounces chopped pecans (2/3 cup)
  • Cooking spray
  • 4 ounces 1/3-less-fat cream cheese
  • 1 1/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • Sliced fresh figs (optional)

Nutrition Information

  • calories 245
  • fat 12.3 g
  • satfat 2.3 g
  • monofat 6.3 g
  • polyfat 3 g
  • protein 2.8 g
  • carbohydrate 32 g
  • fiber 1 g
  • cholesterol 27 mg
  • iron 1.2 mg
  • sodium 139 mg
  • calcium 31 mg

How to Make It

  1. Preheat the oven to 350°.

  2. Place tomato in a blender; blend until smooth.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, cinnamon, and 1/4 teaspoon salt in a bowl. Place sugar, oil, and eggs in a large bowl; beat with a mixer at high speed until blended. Stir in tomato puree and orange rind. Add flour mixture to egg mixture; beat at low speed just until combined. Stir in chopped figs and pecans.

  4. Place 18 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into cups. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pans 5 minutes. Remove from pans; cool completely on wire racks.

  5. Place cream cheese in a large bowl; beat with a mixer at high speed until smooth. Add powdered sugar, vanilla, and dash of salt; beat until smooth. Spread frosting over the top of each cupcake. Garnish with sliced figs, if desired.