Fig Newton Cupcakes

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An easy recipe for tender cupcakes that taste just like the classic cookies!
Made without refined flour or sugar for a healthy, guilt-free treat.


During my first quarter of grad school, the Chemistry Department required us to sit through multiple weekly seminars, including a 2-hour session every Friday afternoon. Called “Careers in Chemistry,” one of the older gentlemen on the faculty hosted it, and each week he invited a new speaker from a different line of work—university research, hazardous waste management, pharmaceutical drug development, and more—to share their job responsibilities, training, and life experiences.  

We dreaded piling into that lecture hall with its creaky uncomfortable chairs while the rest of the campus students sprawled outside in the sunshine on the grassy quad 20 feet beyond the building’s doors. Just about everyone contemplated skipping the seminar at least once during the quarter, but since the older professor learned a thing or two over the years, he bribed us to stay with cookies.

Halfway through the lecture, he pulled out 8 or 10 different packages from a large brown grocery bag and passed them around the room. The flavors varied from Chewy Chips Ahoy and Double-Stuffed Oreos to Keebler Elves and Mother’s Iced Oatmeal—basically whatever Safeway put on sale that week. The first few students in the rows always hogged the treats and stole 5 or 6 cookies each, so those of us at the ends were lucky to get a few crumbs!

I fit right in with my chocoholic and peanut-butter-aholic classmates, always lusting over the Nutter Butters and super Chunky Chips Ahoy, but while everyone else passed by the Fig Newtons because of their “old person” reputation, I secretly looked forward to that package each week and always snagged an extra. Something about that sweet figgy filling captivated me, and because they contained fruit, I pretended the cookies were healthier than the other options to justify nibbling on a second (or third) one.

While recently pawing through my kitchen drawers, I rediscovered the package of dried figs I bought to bake fruitcake cookies in honor of my grandma. With those grad school memories flooding through my head, I knew exactly what to make. No, not a copycat cookie, but…

Fig Newton Cupcakes! With the comforting flavors of those classic cookies converted into cupcake form, these treats taste so familiar and fun. The cupcakes are perfectly spiced with just a kiss of cinnamon, while the thick fig filling tastes fruity and fresh. Finished off with a tangy yogurt frosting, these cupcakes will tickle your taste buds more than the cookies ever did, and they’re still secretly healthy with NO refined flour or sugar!

I developed a new cupcake base specifically for these cupcakes, and I’m incredibly proud of the result! Despite being 100% whole wheat, they’re still soft and moist, not heavy and dense at all, because of the combination of baking powder and baking soda. Baking powder acts as the main leavener to provide tenderness and rise, but baking soda gives them that little extra oomph to keep them especially light. A little sprinkle of cinnamon rounds out the flavor, creating a warm cozy taste—and developing into the most addictive aroma in your kitchen while they bake!

I turned to maple syrup to sweeten these cupcakes instead of the refined sugar normally included in recipes, which means you can put away your electric mixer—no creaming necessary. (And one less thing to wash too!) To help with their tender texture, I also added Greek yogurt. As my secret weapon to healthier baking, it adds lots of moisture without the excess fat and calories of butter or oil, as well as a little extra protein!

Like with other typical cake recipes, you’ll alternate between adding the dry ingredients and milk to the egg mixture. Alternating additions are mandatory. They prevent over-mixing, which ensures your cupcakes stay perfectly tender. If you stir too much, you’ll overdevelop the gluten strands, and your cupcakes will turn out tough. Although the batter is rather thick, make sure you stir just until the ingredients are incorporated!

Before spooning out the batter, lightly mist your cupcake liners with nonstick cooking spray. Most low-fat cupcakes (and muffins too) stick really tightly to liners, but spraying them before adding the batter helps prevent that. If the cupcakes do stick to the liners once they’ve cooled to room temperature, seal them into an airtight container for a few hours (or preferably overnight, if possible). That’ll help loosen the liners so they peel off more easily!

The fig filling is unbelievably easy to make—you just need 2 ingredients: dried figs and water. That’s it! Add them to a bowl, pop it in the microwave (to speed up the hydration process), and wait for 20 minutes before pulsing it in a food processor until smooth. Perfectly sweet without any added sugar, the slightly thick fig filling tastes exactly like the Fig Newton’s centers!

Just like the filling, the yogurt frosting requires barely any time to make. Simply stir the ingredients together until smooth—again, no creaming required! I kept this frosting on the tart side to contrast beautifully with the sweet cupcake and filling, but add a little more honey if you prefer.

To assemble the cupcakes, remove the centers using a sharp knife or cupcake corer. (I found my pink one in the photos above at Walmart for less than $2.) Save them for later or nibble as you go—I won’t judge! I prefer using a butter knife to add in the fig filling; my spoons are larger than the cavity opening and spill the filling all over the cupcake tops. Finally, drop a dollop of frosting directly on top of the filling and spread outward from there. This minimizes the amount of filling that streaks across the top.

(Or if you’re lazy, don’t make the frosting, skip the coring step, and simply spread the fig filling across the top. You could almost call them muffins and justify eating them for breakfast that way!)


With their light hint of cinnamon, fresh fruity filling, and soft tangy frosting, these Fig Newton Cupcakes taste even better than the original cookies! From their moist and tender texture, nobody will ever guess they’re 100% whole wheat, and the sweet maple syrup completely hides that they lack refined sugar too. That’s right—they’re totally healthy and guilt-free!

So go ahead and treat yourself to one of these clean-eating cupcakes, and maybe sneak a second while you’re at it. After my chemistry seminar days, you know I would too!


Fig Newton Cupcakes

Yield: 12 cupcakes

Serving Size: 1 cupcake

Fig Newton Cupcakes

Lightly spiced whole wheat cupcakes with a sweet fig filling and tangy yogurt frosting. They taste even better than their namesake! The cupcakes, filling, and frosting can each be made up to 2 days in advance; simply assemble just before serving.

for the cupcakes
2 c whole wheat flour (measured correctly)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1 tbsp unsalted butter or coconut oil, melted & cooled to room temperature
1 large egg, room temperature
2 tsp vanilla extract
½ c maple syrup
1/3 c Greek yogurt
1/3 c nonfat milk

for the filling
¼ c dried figs, diced
¼ c water

for the frosting
¾ c plain nonfat Greek yogurt
1 ½ tsp vanilla extract
1 tbsp honey

  1. Preheat the oven to 350°F, and line 12 standard size muffin cups with liners. Lightly coat the liners with nonstick cooking spray. Set aside.
  2. To prepare the cupcakes, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter (or coconut oil), egg, and vanilla. Thoroughly mix in the maple syrup and Greek yogurt until no large clumps of yogurt remain. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour, and stirring just until incorporated. (For best results, add the flour in 3 equal parts and the milk in 2 equal parts.)
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  4. While the cupcakes baked, prepare the filling. Combine the dried figs and water in a microwave-safe bowl, and cover tightly with plastic wrap. Microwave on HIGH for 45 seconds. Let the mixture stand to allow the figs to continue absorbing liquid for another 20 minutes. Pour the mixture into a food processor, and pulse until smooth.
  5. To prepare the frosting, stir together the yogurt, vanilla, and honey in a small bowl. Refrigerate until ready to use.
  6. To assemble the cupcakes, remove the centers using a cupcake corer or sharp knife. Spoon in the fig filling until level with the surface, and top with the frosting.

Notes: If the liners stick tightly to the cupcakes, seal them inside an airtight container for a few hours (or preferably overnight) to help loosen the liners.

The frosting is rather tart, which contrasts nicely against the sweet cupcakes and filling. If you prefer yours sweeter, add more honey.

Optional: Skip the yogurt frosting altogether, and spread the fig filling on top of the cupcakes instead of coring and filling them!

View Nutrition Information


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  1. Andrea says on February 27, 2014 at 10:14 am

    Love this! I always loved Fig Newtons too… And I love the simplicity of the frosting! :)

    • Amy says on February 27, 2014 at 2:22 pm

      Thanks Andrea! I actually thought of you while baking these, especially while making the filling, because of your story about the basket of dried figs at work. I may or may not have snuck a couple while assembling the cupcakes! 😉

      • Andrea says on February 28, 2014 at 8:40 am

        Haha you practically HAVE to sneak a couple… it’s, like, a rule. 😉

        • Amy says on February 28, 2014 at 3:20 pm

          Well if it’s a rule, then I don’t want to break it! 😉

  2. Heather says on February 27, 2014 at 1:10 pm

    I love fig rolls (or newtons) and I love cupcakes, these look fab!

    • Amy says on February 27, 2014 at 2:24 pm

      Thanks Heather! Fig cookies are so often overlooked, so it’s fun to meet people who enjoy them as much as I do! :)

  3. Hari Chandana says on February 28, 2014 at 9:30 pm

    Very new to me.. looks amazing.. beautiful clicks as always!

    • Amy says on March 1, 2014 at 12:15 am

      Thank you Hari; you’re so sweet! :)

  4. Marina says on March 1, 2014 at 5:52 am

    Amy, you always have the cutest stories in each of your posts that always seem to relate to the recipe, I absolutely love reading them! The first thing I do in the morning is check my email to see if you posted a new recipe, and usually you did! It’s my daily morning routine :), thank you for making my mornings so awesome!!

    I just got home for Spring Break and cannot wait to make these. :)

    • Amy says on March 1, 2014 at 9:47 pm

      Aww Marina, you are so sweet!! I’m incredibly touched that reading my blog has become part of your morning routine. Hearing that made my entire day — thank you! :) I hope you had an amazing Spring Break, and I’m so excited to hear what you think of these cupcakes!

  5. Katie says on March 3, 2014 at 12:06 pm

    I absolutely adore Fig Newtons, but these sound like such a great twist! It just so happens that my in laws have a fig tree – I can’t wait for the next round of ripe ones to try this idea out!

    • Amy says on March 3, 2014 at 10:03 pm

      You’re so lucky Katie; I wish I had relatives with a fig tree! That must be such a treat to eat fresh fruit straight from the tree. I’m excited to hear what you think of these cupcakes!

  6. Laura says on March 5, 2014 at 10:07 am

    Hi Amy – could I substitute sugar free syrup?

    • Amy says on March 5, 2014 at 1:43 pm

      I haven’t tried it myself Laura, but I’m pretty sure it should work. I’d love to hear how the cupcakes turn out if you try them! :)

  7. Erin says on August 17, 2014 at 9:38 pm

    You know, I write directions for a living, but I’m terrible at following them. I still managed to over-mix the batter. However, even when they’re a bit tough, the cupcakes are still pretty tasty! I made these primarily for my husband, who buys a few of those massive boxes of snack packs of Fig Newtons a month (enough for at least 1 packet of 2 a day). I’ve read the list of ingredients, and it’s a bit scary! I decided to try these to see if I can manage to lure him away. He did quite like them! I’m hoping that this leads to us spending more money on lovely figs instead of Fig Newton bars. :)

    • Amy says on August 18, 2014 at 1:38 pm

      I’m so happy you both enjoyed the cupcakes Erin! That’s so sweet of you to bake him a healthier dessert. I know just how addictive those Fig Newtons can be… They got me through way too many study sessions during college and kept me sane. 😉

  8. Sylvia says on December 4, 2014 at 11:45 pm

    Hello! I’m intending to try out this recipe later on! Just wondering if there is any substitution method if I don’t have a microwave at home?

    • Amy says on December 5, 2014 at 12:38 am

      Of course Sylvia! There are two options. (a) Add the dried figs and water to a bowl, cover, and refrigerate for 24 hours. (b) Add the figs and water to a pot, bring the water to boil on the stove, and let it boil for about 20-30 seconds. Remove the pot from the heat, cover, and let it stand the way that you would with a microwave. I’d love to hear what you think of the cupcakes!

      • Sylvia says on December 6, 2014 at 7:28 pm

        Ohh okay thanks! Just wondering, since the frosting is mainly made up of greek yogurt, is it necessary to keep the cupcakes refrigerated?

        • Amy says on December 6, 2014 at 8:58 pm

          You’re welcome Sylvia! Yes, I’d recommend refrigerating any leftover frosted cupcakes. And make sure they’re sealed inside of tupperware so the frosting doesn’t dry out!

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