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!
- 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
- 8 oz cream cheese room temperature
- 1 cup powder sugar
- 1/2 cup of butter room temperature
- 1 tsp vanilla
- 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!
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Annette Netbiurn says
Can you use olive oil i. Place of vegetable oil.
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.
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.😳
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.
Hi, been searching for an avocado cake recipe. Thankful came across yours. Wanna ask what is yhe weight of avocado?
Avocadoes don’t very much in weight so just pick a nice hass avocado and it will workout great! I hope you like them! 🙂
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
I am so glad you enjoyed them! I have added the nutritional information but it does include the frosting.
Wondering if this would work with vegan options?
Hi, Hannah! Honestly, I am not very familiar with vegan cooking so I am not sure. Sorry, I couldn’t be more helpful!
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.
Thank you, Becca!
What is the nutritional points on theses?