Honey Cupcakes with Mascarpone Frosting and Caramelized Figs




  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.