I developed this recipe after I recently spotted a jar of fig preserves in the store and knew immediately that I wanted to pair the preserves with peanut butter!
Figs And Peanut Butter...
A Warm Welcome To Autumn!
(The Peanut Butter Cupcakes are adapted from a recipe for Peanut Butter Cake from my vintage Woman's Day Encyclopedia of Cookery, Vol. 8, 1966. The Figgy Frosting is my creation.)
Makes approx. 18 cupcakes
- 2 1/4 c. sifted all-purpose flour (I used White Lily)
- 1 1/2 c. white sugar
- 1 TB baking powder
- 1 tsp. salt
- 1/3 c. room-temperature salted butter
- 1/3 c. smooth or chunk-style peanut butter (I used smooth)
- 1 c. whole or 2% reduced fat milk, divided* (I used 2% reduced fat)
- 2 large, room-temperature eggs
- 1 tsp. pure vanilla extract
- 2 lbs. powdered sugar
- 4 TB cornstarch
- 2/3 tsp. ground allspice
- 1/8th tsp. ground mace spice
- 3/4 c. room-temperature, cubed salted butter
- 1/4 c., plus 2 TB room-temperature cream cheese or Neufchatel cheese (I used Neufchatel)
- 3/4 c. fig preserves
- 1 TB pure vanilla extract
- Non-stick baking spray for utensils used with the peanut butter
- 18 ea. standard-size cupcake papers
- Line standard-size cupcake pans with the paper liners.
- Sift the dry ingredients into a medium bowl and set aside.
- Cream the butter in your mixer until light and fluffy and mix in the sifted dry ingredients.
- Add the peanut butter and 2/3 c.* of the milk. Mix until all of the dry ingredients are dampened.
- Preheat the oven to 375º.
- Beat the mixture for 2 minutes on low speed. Scrape the bowl.
- Add the remaining 1/3 c.* of milk, eggs and vanilla and beat for 2 more minutes on medium-low.
- Distribute the batter evenly between the lined cupcake pans.
- Bake about 25 minutes (check after 20 minutes), or until a toothpick inserted into the middle of a couple of cupcakes comes out clean and the cakes spring back when lightly touched with the finger. (The cupcakes will rise above the top of the pans.)
- Cool the cakes for 5 minutes in the pans, then release and cool completely before frosting.
- Sift the dry ingredients together into your mixer. Add the butter with the cheese and beat well.
- Beat in the fig preserves and the vanilla extract until well combined and creamy.
- Frost the cupcakes: To frost as in the above photo (I used an Ateco 1/2" #6 pastry tip): Begin on the outside edge of the top of each cupcake (leaving some of the cupcake revealed) and pipe a circle with the frosting continuing toward the center of the cupcake until the piped circle is filled. Bring the frosting to a peak and release the decorating tip.
- Keep refrigerated (up to one week) until ready to serve. Freezes well.
- If the frosting needs to be thickened a little, add a very small amount of cornstarch (or powdered sugar) a little at a time to achieve the consistency you want.
- If the frosting needs to be a little creamier, add about a tablespoon or two more of the fig preserves.
- You also may want to refrigerate the frosting until workable.
Fig and peanut butter aficionados will enjoy ushering in Fall with these scrumptious cupcakes!