Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

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

Ruth Cousineau
Recipe by Cooking Light June 2013

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
20 mins
total:
1 hr 5 mins
Yield:
Serves 18 (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°.

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  • Place tomato in a blender; blend until smooth.

  • 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.

  • 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.

  • 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.

Nutrition Facts

245 calories; fat 12.3g; saturated fat 2.3g; mono fat 6.3g; poly fat 3g; protein 2.8g; carbohydrates 32g; fiber 1g; cholesterol 27mg; iron 1.2mg; sodium 139mg; calcium 31mg.
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