Photo: Johnny Miller; Styling: Sarah Smart Photo by: Photo: Johnny Miller; Styling: Sarah Smart

Green Tomato and Fig Cupcakes

Tangy green tomatoes and sweet figs create an amazing flavor combination for these ultramoist cupcakes.

Cooking Light JUNE 2013

  • Yield: Serves 18 (serving size: 1 cupcake)
  • Hands-on: 20 Minutes
  • Total: 1 Hour, 5 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 12.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 3g
  • Protein: 2.8g
  • Carbohydrate: 32g
  • Fiber: 1g
  • Cholesterol: 27mg
  • Iron: 1.2mg
  • Sodium: 139mg
  • Calcium: 31mg

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Green Tomato and Fig Cupcakes Recipe