Green Tomato and Fig Cupcakes

5 Reviews
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Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
20 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 18 (serving size: 1 cupcake)
By Ruth Cousineau
June 2013
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 245
  • Fat 12.3g
  • Satfat 2.3g
  • Monofat 6.3g
  • Polyfat 3g
  • Protein 2.8g
  • Carbohydrate 32g
  • Fiber 1g
  • Cholesterol 27mg
  • Iron 1.2mg
  • Sodium 139mg
  • Calcium 31mg

How to Make It

Step 1

Preheat the oven to 350°.

Step 2

Place tomato in a blender; blend until smooth.

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

JaninBaltimore's Review

elizabethbranch
December 04, 2014
These are outstanding - and do not need the icing - yummy without it!

Lumpy52's Review

Lumpy52
October 28, 2013
So good! After reading the reviews I made a half batch to test them out as I was inundated with figs. My husband and I both loved the sweet spiced taste and the fig flavor. The cream cheese frosting set them off. Two days later I made a batch for work; they were gone in no time to rave reviews. I only told them the ingredients after they were all eaten and they were pleasantly surprised. I'm already looking forward to next years fig crop.

elizabethbranch's Review

MyTastyRecipes
July 24, 2013
N/A

janesasser's Review

JaninBaltimore
July 15, 2013
I have to say that I would never have tried this recipe except that my daughter-in-law saw it in Cooking Light, knew I had the ingredients on hand, and was intrigued. I am totally surprised and delighted with the results. I can't taste the green tomato at all; I guess the tomato gives it moisture and a little bit of a tang. Mostly, these taste of the fig, orange peel, and cinnamon. I chose not to frost them and to serve them as muffins. I will definitely keep the recipe and make them again.

MyTastyRecipes's Review

janesasser
June 23, 2013
This recipe was in the June 2013 magazine, but at least in the North West green tomatoes are not available until July. I used tomatillos instead. I didn't find the flavor as bold as I was hoping. I really can't taste the fig or tomatillos and I used extra of both. It tastes like flour and oil with a sweet frosting. If I do this recipe again, I would cut back on the flour (I used 2 cups) and the oil and even skip the frosting to make them more like a muffin than a cupcake.
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