Best 4 Avocado Cupcakes Recipes

AVOCADO CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cups of a muffin pan with nonstick spray and line with paper liners.
• Combine flour, cornmeal, nutmeg, and allspice in a bowl and whisk for 10 seconds to blend. Reserve 2 tablespoons of mixture in a bowl.
• Add nuts to the bowl with the reserved flour and toss to coat. Set aside.
• Pour buttermilk into a bowl and add baking soda. Stir in avocado pieces.
• Cream butter and sugar together in a bowl using an electric mixer on medium speed for 1 to 2 minutes. Turn the mixer to the lowest speed and add eggs 1 at a time, letting the first one fully incorporate before adding the second. Alternately add the flour and buttermilk mixtures in about 4 additions each. Stop the mixer and scrape down the sides of the bowl, making sure there are no clumps at the bottom. Mix on medium speed for 15 seconds. Fold nuts into the batter.
• Use an ice cream scoop to deposit batter into the prepared muffin tin cups.
• Bake in the preheated oven until tops are golden-green and a toothpick inserted comes out clean, 18 to 24 minutes.
• Let cupcakes cool completely, about 30 minutes. Top each with cream cheese frosting.

CHOCOLATE-AVOCADO CUPCAKES

Steps:

• Place oven rack in middle position and preheat oven to 375°F (190°C).
• Line cupcake moulds with paper cups.
• In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt.
• In separate bowl, combine avocado, eggs, butter, vanilla and milk until well blended.
• Add liquids to dry ingredients and mix with rubber spatula until dry ingredients are moistened. Batter may look lumpy. Do not over-mix.
• Scoop batter and fill cups almost to the top. Bake immediately.
• Bake cupcakes for 20 to 25 minutes or until cake tester or toothpick comes out clean when placed into the cupcakes centre.
• Allow baked cupcakes to rest in moulds for at least 15 minutes before serving.
• Makes about 14 cupcakes.
• Tip: For a lactose free version, substitute margarine for butter and soy milk for skim.
• *To puree avocado, use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves-one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out. Then, puree the avocado in a food processor.

PASSION FRUIT CUPCAKES WITH AVOCADO BUTTERCREAM FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Butter a 12-cup muffin tin or line with parchment paper.
• Blend the eggs, oil, granulated sugar and vanilla in a mixer. Add the flour, baking powder, gelatin and salt. Add the rum and blend until smooth. Do not over beat. Fill the tins halfway full with batter and bake until a toothpick inserted comes out clean, 15 to 18 minutes.
• For the frosting: Cream the confectioners' sugar, butter and meringue powder until creamy and fluffy in a mixer. Add the vanilla and lime juice, cream until well blended. Mix in the avocado until smooth. Do not over beat. Add salt to taste.
• Frost each cupcake with the frosting.

CHOCOLATE AVOCADO CUPCAKES

Steps:

• 350 degrees In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Set that aside too. In a large bowl beat together the sugar, applesauce, mashed avocado, water, vinegar, and vanilla until well blended. Mix the dry ingredients into the wet with all at once and and beat with a whisk (by hand) until smooth. Bake 12 minutes