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Avocado Cupcakes

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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!


Avocado-Cupcakes willcookforsmiles.com

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!

Avocado-Cupcakes 4 willcookforsmiles.com

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- Collage

Print

Avocado Cupcakes

Servings 12 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

  1. Preheat the oven to 350 and line the muffin pan with cupcake lines.
  2. Prepare all the ingredients and have them ready before starting the batter.
  3. Sift the flour, baking powder, baking soda and salt together and set aside.
  4. Mash the avocado very well or even put it through food processor, set aside.
  5. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
  6. Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined.
  7. Add the avocado mash.
  8. Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients.
  9. Divide the batter between the cupcake cups.
  10. Bake for 18-20 minutes. Do a toothpick test to make sure they are done.
  11. Cool completely before frosting.
  12. Combine the ingredients for the frosting in a mixer. Beat until very well combined.
  13. Frost the cupcakes and enjoy!

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com

Avocado-Cupcakes 2 willcookforsmiles.com

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Avocado-Cupcakes 3 willcookforsmiles.com

 

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Reader Interactions

Comments

  1. Oh my! So beautiful! I wish weren’t trying to lose my weight I gained during pregnancy. I just started to work out! When I lose my first 10lbs I will be rewarding my self with these!

    Reply

  5. Avocado in cupcakes is not a “little” strange, it’s very strange 🙂
    But from experience (in bread) i know how moist it make the texture
    These cupcake look fantastic and I’m probably going to to try them soon 🙂

    Reply

  7. I’ve always wanted to bake with avocado but I never have! These sound amazing – I’m sure they’re so moist and velvety you can’t even stand it!! 🙂

    Reply

  10. Those look delicious. I have been wanting to try avocado cupcakes for a while always chicken out. I think Alton Brown did an episode where he made cupcakes (or was it icing) and avocado ice cream. Again sounds good, but kind of scary. It might make me worried because as much as I like guacamole the recipes I make at home never taste as good as the ones at the local Mexican restaurants.

    Manda Wolf @ Our Wolf Den

    Reply

    • I’ve notice avocado is everywhere now. The taste is really not affected much, it’s the texture that gets improved. Thank you, Christy.

      Reply

  13. Dear Lyuba, You have such a beautiful site. I am now following through Bloglovin and FB.

    Your avocado cupcakes sound wonderful. My daughter loves avocados, so I will be sure to show this to her.

    Found you through Foodie Friday.

    Blessings, Catherine

    Reply

  15. HELP?!!! I can’t believe no one has asked this question yet….. 3/4 vegetable oil….. 3/4 what?? cup??? tablespoon. I figured it had to be cup and the cupcakes came out great at first then deflated and are SOOO oily…. I can’t figure out what I did wrong!!!

    Reply

    • Hmmm, yes, it was 3/4 cup, I’m sorry about that! I’m not sure why they deflated though. Mine were in the fridge for 2 days and then I brought some to my mom’s as well.
      Did you beat the sugar and eggs until they were light and fluffy then slowly drizzle in the oil while still beating?
      I’m sorry, I’ve made this recipe (minus the avocado) on cakes before and it never deflated before.
      One thing that come to mind is where you live, may be. I know higher altitudes affect baking.

      Reply

    • Also, did you use hand mixer or standing mixer. I remember having trouble a few times trying to make sponge cake and it deflated on me, using hand mixer.

      Reply

  17. Well, I figured, I love avocados in everything, why not in cupcakes? So I clicked, and now I’ll pin them! They look so good!

    Reply

    • Yeap, they were sweet and the avocado is barely noticeable. It’s more for the texture but it doesn’t hurt in any way! Thank you!

      Reply

    • My husband and baby sister told me that they wouldn’t have knows it was there if I didn’t tell them 🙂 Go for it!

      Reply

    • Thanks, Diana! They are very tasty! Sweet and soft, the avocado doesn’t interfere with cupcake flavor but adds to the texture!

      Reply

  25. I live in Fla and we have many varieties of avocadoes. They are small to huge. I would hate to use too much or not enough. Approximately how much mashed avocado do you use?

    Reply

    • Hi, Jo Ann! Nice to see a fellow Floridian 🙂
      The avocado was a pretty average size. After it was finely mashed, I would say it was about 1/2 cup. If you have a little more than that, it won’t hurt the cupcake. Just pick out a medium sized avocado and you will be just fine.

      Reply

      • I made the cupcakes today and they were delicious. I only had a large avocado so I used 1/4 of it. I put it in the food processor and made a puree of 1/2 cup plus maybe a tablespoon. My grandson is coming tonight and I will give him one, but I won’t tell him what is in it until after he eats it. Avocado is nothing he would put in his mouth. Thanks for your help.

        Reply

        • I’m so glad you liked it! I gave one to my whole family without telling them and they all loved it! I told them after they ate it 🙂

          Reply

  26. hi..I’m a novice in baking. i was curious when did you use the baking soda? you had it in the ingredients list, but in the directions it was not mentioned. so anyway i mixed it with the dry ingredients. my cupcakes turned out yummy. but it is quite moist inside. i’m not sure if should have cooked it more since I’m in high altitude area. (although the flour i used is the hungarian high altitude flour).

    thanks,

    Reply

  27. hi,
    I’m a novice in baking. i was curious when did you use the baking soda? you had it in the ingredients list, but in the directions it was not mentioned. so anyway i mixed it with the dry ingredients. my cupcakes turned out yummy. but it is quite moist inside. i’m not sure if should have cooked it more since I’m in high altitude area. (although the flour i used is the hungarian high altitude flour).

    thanks,
    Josette

    Reply

  28. Wow sounds yum! I was wondering if I wanted an obvious avocado taste, should I add two avocados? But it would affect tim texture right? Hehe I know I’m weird

    Reply

    • Hi there 🙂 If you add more avocado, you may have to add a little more flour for the texture. Avocado has a mild taste on its own so it might be a little hard to make it an obvious avocado taste.

      Reply

  29. I cannot miss any of your recipes Lyuba, i love them all !! Here in Mexico I’m trying to innovate myself and you always give me plenty of ideas. Your creativity is over anything, please continue with this, you’re awesome !

    Reply

  30. I made them the batter taste so good and when baking they smelled even better… But they never cooked inside and they deflated …. What did I do wrong?

    Reply

    • Hmmm, I’m not sure. That happened to me the other day with different cupcakes I I was thinking that I may have over-mixed the batter. That was my thought about deflating but I’m not sure about undercooking, other than you may have taken them out a little too early. Did you do a toothpick test before taking out? May be you just had to keep them in for a couple more minutes. Now, remember, these cupcakes are nice and moist too.
      I’m so glad you liked the taste though!
      I’m sorry they deflated on you 🙁

      Reply

    • Mela, do you mean vanilla extract? You absolutely can! Vanilla extract doesn’t have any sugar it, so you won’t add any sweetness. Just add a teaspoon and it will be good for aroma and flavor!

      Reply

  32. Hi! Love ur cupcakes and photos! I’m eagerly looking forward to your best fluffy moist Vanilla cupcAke and chocolate cupcakes recipes! Xoxo

    Reply

  33. I was looking to bake avocado cupcakes and came across your recipe. I am a novice baker and have to follow the recipe completely at the moment if I want to get anything right. I noticed in your ingredients list for cupcakes that you have mentioned ‘2/3 cup of milk + 1tbs’. I am not quite sure 1tablespoon of what I am adding to the milk. Could you help me out here please? Thanks a lot.

    Reply

    • Hi there! These are actually both measurements for milk. You would add 2/3 cup of milk and then a tablespoon of milk. It’s just how much milk to put it. I hope it makes sense!
      Thank you, Alpa!

      Reply

      • Thank you Lyuba. I baked them before I saw your reply and used 1tbs of white vinegar with milk. The cupcakes turned out great. They were so soft, moist and fluffy. Next time I will use an additional tbs of milk instead of vinegar.

        Reply

  34. Thank you so much for this recipe! I wasn’t sure if I’d find a recipe for avocado cupcakes but your blog popped up! I just finished making them and they are so fluffy and moist! I will definitely make these again!!! Thank you!

    Reply

  35. Hi,
    I’d like to try this but make it chocolate. Any ideas on how much to add and if it would change any other proportions? Other avo-choc cupcakes I’ve seen use maple syrup and I want to use sugar.
    Thanks!

    Reply

    • Sounds like it would be great, Eve! Try adding 4 oz of melted baking chocolate (drizzle in while mixing on low) and a couple of tablespoons more flour (just 2 should be good). That’s what I would do. Let me know how it turns out!

      Reply

  38. I’m sure tryin this one. Just want to ask what kind of milk should I use? Evaporated milk in can or whole milk in the gallon will do?? Thanks

    Reply

  40. Hello, I tried this recipe but my cupcakes tasted bitter. I read that when avocados are cooked they tend to taste bitter. did you do anything else that stopped it from tasting bitter.

    Reply

  41. 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?

    Reply

    • 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.

      Reply

  42. 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.

    Reply

    • 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!

      Reply

  43. 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!

    Reply

  44. 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!

    Reply

  45. 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.

    Reply

    • 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!

      Reply

  46. 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!

    Reply

  47. 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?

    Reply

    • 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!

      Reply

  48. 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.

    Reply

    • 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.

      Reply

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