These fig olive oil cupcakes have a pistachio and olive oil cupcake base filled with fig jam, then topped with honey mascarpone frosting, fresh figs, and rosemary for a light, floral cupcake!
Pulse the pistachios in a food processor until you have about ½ cup of finely ground pistachio flour.
Olive Oil Cupcakes
Preheat the oven to 350°F and line a 12 cup cupcake pan with cupcake liners
In a small bowl, whisk together the flour, ½ cup pistachio flour, baking powder, and salt. Set aside.
Finely chop the fresh rosemary and add to the granulated sugar. Then use your fingers to gently massage the rosemary into the sugar.
In a separate large bowl, whisk together the olive oil, eggs, and vanilla. Then whisk in the rosemary sugar until smooth.
Gently mix in half the dry ingredients. Then add in the yogurt and the remaining dry ingredients and mix until just combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the olive oil cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of fig jam.
Honey Mascarpone Frosting
In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.
Then add in the powdered sugar and beat on slow until combined.
Add in the honey and salt, then beat the frosting for 3-4 minutes on high speed until light and fluffy.
Frost the filled cupcakes with honey mascarpone frosting and then drizzle honey and extra crushed pistachios. Then top with fresh figs and sprigs of rosemary.
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with fresh figs and rosemary until immediately before serving.