honey cupcakes, mascarpone frosting, caramelized figs, how to, cupcake recipe


Honey Cupcakes with Mascarpone Frosting and Caramelized Figs

May 02, 2013

honey cupcakes, mascarpone frosting, caramelized figs, how to, cupcake recipe

Friday afternoon had me knee-deep in cupcake batter and a bowl of fluffy frosting that was just coaxing at me to devour. The kitchen was covered with a light dusting of cake flour and my hands smelled like butter and honey, which is like the ambrosial nectar of the gods. It’s been a while since I’ve baked cupcakes, baked anything in fact. With soft Yiruma music playing in the background, I started dipping halved figs in sugar and caramelizing them with a blowtorch. It’s almost relaxing. The sugar slowly bubbles and melts into a brown color as a sweet burnt smell enters your nose. It’s intoxicating.

leaves, sky, looking up

The inspiration for these cupcakes is from a recent visit to the botanical gardens with the mister. From rare succulents to roses and herbs, each section of the garden is a unique escape.


Honey Cupcakes with Mascarpone Frosting and Caramelized Figs

Bees on Flower

The star ingredient is the local honey from Nature’s Nate. The honey is 100% pure, raw and unfiltered giving it a rich and full flavor that honey lovers swarm to. These cupcakes are perfect for Spring parties and those serious honey lovers!


Honey Cupcakes with Mascarpone Frosting and Caramelized Figs

  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 2 dozen 1x


  • 1 1/4 cup cake flour
  • 1/2 c all-purpose flour
  • 1 cup honey
  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup sour cream
  • 2/3 cup organic whole milk
  • 2 eggs, room temperature
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 vanilla bean, scraped
  • 1 tbsp vanilla extra


  1. Preheat oven to 350 degrees and line cupcake tins with liners. Set aside.
  2. Whisk together flours, baking soda, baking powder, and salt. Set aside.
  3. Using a stand mixer with the paddle attachment, add butter, honey, sour cream, vanilla extract and scraped seeds from vanilla bean. Beat for one minute.
  4. Add one egg at a time, mixing after each addition. WIth mixing speed on low, alternate between adding the dry ingredients and the milk. Beat until just combined.
  5. Divide batter and fill cupcake liners 2/3 of the way full.
  6. Bake for 18 minutes, or until a cake test inserted into the center comes out clean.
  7. Remove from oven, and let cupcakes cool in tins for 5 minutes, transfer to a wire rack to cool completely.


  • Serving Size: 1 cupcake

how to, figs, caramelize, blowtorch

Mascarpone Frosting

2 (8 oz) mascarpone cheese
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tbsp vanilla extra

Using a stand mixer with the whisk attachment, whisk heavy whipping cream and powdered sugar until soft peaks form.
In a separate bowl, whisk mascarpone cheese and vanilla extract until creamy.
Fold mascarpone cheese into whipped cream mixture until combined.
Pipe mascarpone frosting onto cooked cupcakes.

Caramelized Figs

1/4 cup granulated sugar
6 ripe and sweet figs, halved

Dip the cut side of each fig into the granulated sugar.
Place on baking sheet lined with aluminum foil.
Using a blowtorch (kitchen torch), caramelize each fig. Use slow brush strokes, about 3 inches away, to create an even caramelization.
honey cupcakes, figs, honey

Love desserts? Try these after dinner mint macarons!


Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.


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