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Home » Dessert » Cupcakes » Avocado Cupcakes

Avocado Cupcakes

Created: July 10, 2013 Updated: August 25, 2022 by lyuba 108 Comments

19.0K shares
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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!

Cupcakes with white frosting and candy pearls on a lace paper with

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!

Cupcakes with white frosting and candy pearls on a lace paper

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

3 avocado cupcakes lined up on decorative cloth on wooden table

Avocado Cupcakes

These Avocado Cupcakes are smooth, soft and moist.They are so delicious!
4.15 from 14 votes
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: avocado, cupcakes
Servings: 12 cupcakes
Calories: 433kcal

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

Recipe from Lyuba @ willcookforsmiles.com

Nutrition

Serving: 12g | Calories: 433kcal | Carbohydrates: 37g | Protein: 4g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 68mg | Sodium: 242mg | Potassium: 197mg | Fiber: 2g | Sugar: 23g | Vitamin A: 554IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Cupcakes with white frosting and candy pearls on a lace paper

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Cupcakes with white frosting and candy pearls on a lace paper

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

19.0K shares

Filed Under: Cupcakes, Dessert Tagged With: avocado, cake, cupcakes, dessert

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Nolet says

    July 13, 2015 at 10:52 am

    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
    • lyuba says

      July 17, 2015 at 11:56 am

      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
  2. Priyanka says

    August 21, 2015 at 1:34 pm

    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
    • lyuba says

      August 24, 2015 at 11:18 am

      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
  3. Claudia says

    March 6, 2016 at 10:48 am

    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
    • Lyuba says

      March 6, 2016 at 8:37 pm

      Thank you, Claudia! That’s great to hear; I’m glad you enjoyed them!

      Reply
  4. Chelsea says

    April 20, 2016 at 5:22 pm

    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
    • Lyuba says

      April 21, 2016 at 3:01 pm

      Thank you so much, Chelsea! I’m glad you enjoyed them!

      Reply
  5. Kellie says

    June 10, 2016 at 10:11 am

    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
    • lyuba says

      June 10, 2016 at 11:36 am

      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
  6. Jaya says

    August 9, 2016 at 12:59 pm

    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
  7. Anne says

    September 29, 2016 at 3:23 pm

    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
    • lyuba says

      October 21, 2016 at 6:02 pm

      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
  8. Hafsa says

    September 15, 2017 at 11:15 am

    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
    • Lyuba says

      September 17, 2017 at 11:58 am

      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
  9. Dee says

    February 7, 2018 at 10:47 am

    What is the nutritional points on theses?

    Reply
  10. Becca says

    June 4, 2019 at 7:40 pm

    4 stars
    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.

    Reply
    • LyubaB says

      June 5, 2019 at 9:00 am

      Thank you, Becca!

      Reply
  11. Hannah says

    June 8, 2019 at 11:16 pm

    Hi,

    Wondering if this would work with vegan options?

    Reply
    • LyubaB says

      June 10, 2019 at 10:55 am

      Hi, Hannah! Honestly, I am not very familiar with vegan cooking so I am not sure. Sorry, I couldn’t be more helpful!

      Reply
  12. Elle says

    June 20, 2020 at 12:24 pm

    5 stars
    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

    Reply
    • LyubaB says

      June 22, 2020 at 2:59 pm

      Hi Elle,

      I am so glad you enjoyed them! I have added the nutritional information but it does include the frosting.

      Reply
  13. Millie says

    July 24, 2020 at 7:09 pm

    Hi, been searching for an avocado cake recipe. Thankful came across yours. Wanna ask what is yhe weight of avocado?

    Reply
    • LyubaB says

      July 28, 2020 at 9:55 am

      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! 🙂

      Reply
  14. Kim says

    October 26, 2020 at 4:02 pm

    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.😳

    Reply
    • LyubaB says

      October 28, 2020 at 10:38 am

      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.

      Reply
  15. Annette Netbiurn says

    April 28, 2021 at 2:56 pm

    Can you use olive oil i. Place of vegetable oil.

    Reply
    • LyubaB says

      May 3, 2021 at 9:46 am

      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.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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