Hummingbird Cupcakes with Figs - Recipe

For the cupcakes:
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
3/4 cup confectioners/icing sugar
1/2 cup safflower oil
2 eggs
1/2 cup mashed bananas
1 1/2 tbsp. grated lemon zest
1/2 cup shredded carrot
1/4 cup chopped, dried figs
1/2 cup flaked coconut

1. Preheat the oven to 350F. In a medium bowl, sift the flour, baking powder and cinnamon together. In a large bowl, cream the sugar and oil with an electric mixer on low-medium speed until light and fluffy. Beat in the eggs slowly, then stir in the dry ingredients in 3 parts, blending in between intervals. Add the rest of the ingredients, and stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup unsalted butter, softened
2 1/2 cups confectioners/icing sugar, sifted
2 tbsp. freshly squeezed lemon juice
2 tbsp. lemon curd
sliced fresh figs
2. In a medium bowl, cream the butter with an electric mixer until light and fluffy. Beat in the remaining ingredients until well combined. Frost each cupcake with a beveled spatula or knife. Top each cupcake with a fresh slice of fig.

Makes approximately 12 cupcakes