Preheat the oven to 350 degrees F. Line 2 muffin pans
with 18 to 19 cupcake liners.
together the flour, sugar, baking powder, salt, and orange zest in a medium bowl.
In the bowl of a stand mixer with a paddle attachment, mix the eggs, orange juice, butter, and vegetable oil
on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
To assemble: Peel
the cupcake away from its liner, and place upside down on the top of a new, fresh liner. The narrow end of the cupcake should be facing up at this point. Pour 2 to 3 tablespoons of the Brown Sugar Fig Sauce on top of each cupcake, allowing the sauce and figs
to drip down the sides. Fill a piping bag equipped with a star tip with the Honey Goat Cheese Frosting, and pipe stars on the top of each cupcake. Sprinkle the tops of the cupcakes with the Parmesan.
Cook's Note: For an extra fun touch, place a small piece of fruit on a decorative toothpick and place in the top of the cupcake.