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Coffee Cardamom Fig Cupcakes

These cozy winter cupcakes are the perfect thing to bake to celebrate the snow, with nutty brown butter, fresh cardamom, warming coffee, and earthy figs. The crème fraîche topping adds the perfect amount of sweet creaminess, speckled with vanilla bean and drizzled with honey. These cupcakes are sure to be a new favorite.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 3 hours
Servings: 12 cupcakes
Ingredients Method

Ingredients
  

Brown Butter Coffee Cardamom Cupcakes
  • ½ cup unsalted butter
  • 1 ¾ cup all purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon cardamom
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 4 teaspoons espresso powder
  • 3 large egg whites at room temperature
  • ½ cup sour cream at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • fig spread (I used Trader Joes Fig Butter)
Whipped Creme Fraiche Topping
  • ¾ cup creme fraiche cold
  • ¼ cup granulated sugar
  • ¾ cup heavy cream cold
  • 2 teaspoons vanilla bean paste
  • dried figs
  • honey

Method
 

Make the cupcakes
  1. Preheat the oven to 350℉. Line a 12 count muffin pan with liners. Set aside.
  2. In a medium sized saucepan, melt the butter over medium heat. Once melted, keep heating, stirring occasionally, and the butter will begin to sizzle and foam before it starts to brown. Once the butter has turned an amber brown color and gives off a nutty aroma, remove from the heat and pour into a large mixing bowl to cool.
  3. While the butter cools, prepare the dry ingredients. In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.
  4. Add the granulated sugar and espresso powder to the slightly cooled brown butter and whisk to combine. Add in the egg whites and whisk until creamy and combined. Whisk in the sour cream and vanilla extract. Finally, whisk in the milk. Pour the dry ingredients into the wet ingredients and mix until just combined.
  5. Pour/scoop the batter into the previously prepared muffin tin, filling almost to the top. Bake for 19-22 minutes or until an inserted toothpick comes out clean. Let the cupcakes cool completely in the pan set on a wire cooling rack.
Make the cream
  1. Place the crème fraîche, granulated sugar, heavy cream, and vanilla bean paste in a large mixing bowl. Using a hand or stand mixer fitted with a whisk attachment, whip the mixture on high speed to stiff peaks.
Assemble
  1. Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a pocket a little over 1 inch deep. The piece you remove will be cone shaped, so cut off the pointed end but keep the circular part. Spoon about 2 teaspoons of the fig spread into the hole to fill to the top, and top with the round part you cut out to seal the hole. Repeat with the remaining cupcakes.
  2. Top the cupcakes with a large scoop of the cream, a dried fig sliced in half, and a drizzle of honey. Serve and enjoy! Remaining cupcakes last up to 3 days sealed in an airtight container in the refrigerator.