These cupcakes are so special, they are probably the BEST ones I’ve ever tried! These Avocado Cupcakes are smooth, soft and moist. They are so delicious!
You might be thinking that avocado in cupcakes might be a little strange but it was wonderful! It does not interfere with the cupcake flavors, it actually adds a subtle flavor. It’s barely noticeable, yet it’s a special touch.
I like to watch Cupcake Wars when there is nothing else good on TV. I’m not a big competition show fan but I like some of them. I heard a girl talk about making avocado cupcakes and I thought that it would be an interesting idea. So, I dug up my favorite recipe, which is actually a cake recipe that I cut in half. I used it in my Blackberry Daiquiri Cake and Strawberry Rose Cake. I’m so happy that I experimented and tried these cupcakes because they are wonderful!
The technique for these cupcakes is what makes the texture so soft and smooth. I’ve been told that the cake was the best cake and these cupcakes are now a close second (blushing a little.)
Cream cheese frosting is my absolute favorite frosting and it’s paired perfectly here.
Pure heaven, if you ask me!
Avocado Cupcakes
Ingredients
- Cupcakes:
- 1 1/2 cups of flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup of sugar
- 2 eggs
- 1 ripe avocado
- 3/4 cup vegetable oil
- 2/3 cup of milk + 1 tbs
- Frosting:
- 8 oz cream cheese room temperature
- 1 cup powder sugar
- 1/2 cup of butter room temperature
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 and line the muffin pan with cupcake lines.
- Prepare all the ingredients and have them ready before starting the batter.
- Sift the flour, baking powder, baking soda and salt together and set aside.
- Mash the avocado very well or even put it through food processor, set aside.
- Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
- Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined.
- Add the avocado mash.
- Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients.
- Divide the batter between the cupcake cups.
- Bake for 18-20 minutes. Do a toothpick test to make sure they are done.
- Cool completely before frosting.
- Combine the ingredients for the frosting in a mixer. Beat until very well combined.
- Frost the cupcakes and enjoy!
Notes
Nutrition
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Nolet says
I made the avocado muffins, they sounded so delicious. But I’m disappointed. They rose quite a bit but collapsed once out of the oven. The dough is also a bit too moist (maybe that is what makes is too heavy to keep puffy?). Can you help?
lyuba says
Hmmm, I’m honestly not sure why they fell other than undercooked. The cupcake would me nice and moist because of the avocado but I’m thinking may be it did need a couple more minutes in the oven. I’ve used this technique (the oil and not the beaten butter) on cakes too and I haven’t expediences them deflating. I’m sorry that I couldn’t be much more help to you. I wish I had a definitely answer.
Priyanka says
Mmm…these look so good! I have to try making them. I have a question though, is the avocado used solely for flavour or is it a substitution for something? Like for example, when applesauce is used in cake instead of oil or eggs.
lyuba says
Actually, avocado adds a lot to the texture here. It’s a very subtle addition of flavor but texture is nice and moist. I really hope you like it!
Claudia says
These were so fun to make! I was confused when you said 3/4 of a cup of oil, but mine tasted GREAT! I love the slight pop of color in the cake, and the frosting was (simple), and DELICIOUS! Thank you, Lyuba!
Lyuba says
Thank you, Claudia! That’s great to hear; I’m glad you enjoyed them!
Chelsea says
Thank you for this amazing recipe! I made the avocado cupcakes and then topped them with a salted chocolate ganache and sprinkled sea salt on top. Honestly, one of the best cupcakes I have ever made or tasted in my life! Loved them!
Lyuba says
Thank you so much, Chelsea! I’m glad you enjoyed them!
Kellie says
This cake is great with avocado.. tried it & it taste so soft & nice in mouth.. Can I know what brought the cake soft & fluffy? the eggs / oil? Any idea? Would like to know if i can convert the measurement to grams / ml? Easier for us to bake number of cupcakes as desire. I want bake for 6 instead of 12cupcakes because its too much for my little gal.
lyuba says
I’m so glad you liked it, Kellie!
I think it was the combination of the oil technique and avocado. My cupcakes with oil always come out light and soft but the moisture, I believe, was brought on by avocado. You can cut the recipe in half and making 6 cupcakes instead.
I usually just use google for converting to grams. It’s quite easy if you type the measurement in search and say something like (1 cup in grams).
I hope it works out well!
Jaya says
Fabulous Avocado Cupcake.. they are moist and beautiful looking. I did add a tsp of Vanilla bean. I am going to frost it with Coconut Cream Cheese frosting. I think it is going to be awesome! I am sure to get a great feedback from the boy’s b’day party I baked for! Thank you so much!
Anne says
Hi Lyuba! I was excited to make this and this is my first time to try baking. I followed the instructions but mine not only did not rise but tasted bitte4 as well. The avocado was ripe I’m sure about that. Could it be that I put too much avocado? I bought some huge avocados but only used half of one. Put it in the blender and followed the rest of your instruction. What would make it not rise anyway? Too much beating perhaps?
lyuba says
Hi Anne! I’m so sorry for the late response.
Did you use a FL avocado by any chance? Those tend to be huge and green.
I’m not sure what exactly what could make them not rise here because this method (beating with oil) has not failed me in the past. The butter creaming method has failed me before but not this one. You might be right about too much avocado. The bitterness could have been brought by the avocado as well. I usually have good luck with avocado but I have gotten a bad batch from a different store one time and my guac tasted horrible that time.
I do usually beat this batter initially for quite a while, about 5 minutes, and then quickly add remaining ingredients as above. That’s why the only thing I can think of is the avocado.
I’m so sorry it didn’t come out right for you!
Hafsa says
Hi Lyuba. Great recipes you have here. I was looking to try a new cupcake recipe and thought of trying your avocado cupcake recipe. Unfortunately they were slightly bitter and left a plasticy bitter aftertaste! I don’t know what could have gone wrong but I’m suspecting the avocado. Is it wrong to keep the batter out for too long because I hear that the taste of avocado changes. But the cakes were moist and I had no problems with deflation. They all rose beautifully.
Lyuba says
Hafsa, its very possible that the avocado was bad because that has happened to me. I’m not sure in avocado IN batter is different than just avocado in general. Though, it does get brown when oxidized. I don’t keep it out for more than 15 mins.
Dee says
What is the nutritional points on theses?
Becca says
These were delicious! They taste like a basic, moist vanilla cupcake. I gave a 4 star rating only because I was hoping for a more unique flavor due to the avocado, but they turned out great. I will use this recipe again sometime maybe with a different flavor frosting or adding a cocoa flavor to the cupcakes.
LyubaB says
Thank you, Becca!
Hannah says
Hi,
Wondering if this would work with vegan options?
LyubaB says
Hi, Hannah! Honestly, I am not very familiar with vegan cooking so I am not sure. Sorry, I couldn’t be more helpful!
Elle says
So delicious. I cut the recipe in half and I ate all of the cupcakes w/o frosting for breakfast. I just wish it included calorie information
LyubaB says
Hi Elle,
I am so glad you enjoyed them! I have added the nutritional information but it does include the frosting.
Millie says
Hi, been searching for an avocado cake recipe. Thankful came across yours. Wanna ask what is yhe weight of avocado?
LyubaB says
Hi Millie,
Avocadoes don’t very much in weight so just pick a nice hass avocado and it will workout great! I hope you like them! 🙂
Kim says
Well …. mine also deflated and I followed the recipe to a “T”. I’m thinking because of the high humidity in west Florida maybe that’s a contributing factor. Next time I will add 1/2 cup more flour and a full teaspoon of baking soda🤷♀️. We will see.😳
LyubaB says
I am sorry they went flat. It is often caused by overbeating or uneven oven temperatures also if the baking powder or baking soda is old it will cause flat cupcakes so make sure it’s no more than 6 months old.
Annette Netbiurn says
Can you use olive oil i. Place of vegetable oil.
LyubaB says
Hi Annette,
Yes, you can but I would taste the olive oil first to make sure it’s not to strong you will want to use a light tasting olive oil.