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I just got caught up on David Lebovitz’s last blog entry about fig chutney, and having fig jam with cheese for lunch, gave me an idea for cupcakes.

I’m not the only one who thought that. My Daily Food Buzz alert featured figs and cupcakes. I had store-bought fig jam so I cheated and decided not to make a compote filling or fig jam from scratch. I just doctored up the jar a bit. And instead of going French a la David, I went Italian. I made a mascarpone-based fig filling. I would have loved to have tried an Italian buttercream frosting, but alas, no meringue handy.

pistachio cupcake with mascarpone fig filling and raspberry balsamic buttercreamPistachio Cupcakes with Mascarpone Fig Filling and Raspberry Balsamic Buttercream Frosting

[adapted from In the Kitchen with Ming]

{gluten free}

What you need:


  • 1 c ground pistachios
  • 1 c gluten-free flour
  • 1 tsp xanthum gum
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1/2 tsp fleur de sel (French sea salt)
  • ¾ c sugar
  • ¼ c brown sugar
  • 2 eggs
  • ½ cup EVOO
  • ½ c almond milk
  • ¼ c heavy cream
  • 1 tsp Devo Olive Oil Fig Balsamic (substitute with vanilla)

For the filling:

Raspberry Balsamic Buttercream Frosting:

  • 1 c unsalted butter, room temperature
  • 3-4 c powdered sugar
  • 1/4 tsp fleur de sel (French sea salt)
  • 1 tsp Devo Olive Oil Raspberry Balsamic 
  • 2-4 tbs heavy cream
  • Chopped pistachios, if desired

What you do: 


  • Preheat oven to 350°.
  • Line muffin tin with cupcake liners. (either 12 large or 24 mini)
  • In large mixing bowl whisk pistachio, flour, xanthan gum, sugars, baking soda, baking powder and salt.
  • In small mixing bowl whisk oil, milk*, cream, fig balsamic and eggs.
  • Add wet mixture to dry, stirring to combine.
  • Add shredded apple.
  • Divide cupcake batter evenly.
  • Bake 20-23 minutes (for large, 10-13 for mini)
  • Cool.

*You can substitute all cream or reg milk for the almond milk.


  • Mix all ingredients.
  • Refrigerate until needed.


  • Beat butter in mixer on med speed until whipped.
  • Add 3 c of powdered sugar.
  • Reduce speed and mix until sugar is mixed with butter.
  • Increase speed to medium.
  • Add balsamic and salt.
  • Slowly add 2 tbs of cream.
  • If frosting is too thick, slowly add a small amount of cream until desired consistency is reached.
  • If frosting is too thin add small amounts of powdered sugar until desired consistency is reached.

Cupcake assembly:

  • Hollow out center of cupcake.
  • Fill with mascarpone mixture.
  • Replace hollowed-out pieces.
  • Top with frosting.
  • Sprinkle with chopped pistachios.