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!
Nutrition
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Ruthie says
I’m intrigued!! I love avocado’s 🙂 I’m so glad you came to share at Super Saturday Show & Tell last week… this week I’m co-hosting a HUGE bash with 2 other bloggers! Come on over http://www.whatscookingwithruthie.com and share again! xoxo~ Ruthie
Diana Rambles says
Sounds strange, but I am open to tasting them!
lyuba says
Thanks, Diana! They are very tasty! Sweet and soft, the avocado doesn’t interfere with cupcake flavor but adds to the texture!
Brianne @ Cupcakes & Kale Chips says
I love Cupcake Wars too! So many great ideas for flavor combinations! These cupcakes are gorgeous, and I am sure super-tasty!
lyuba says
Thank you so much, Brianne!
Carrie @ Frugal Foodie Mama says
Oh wow! I so want to try to make these and then feed them to my husband and son and see if they notice the avocado, lol! 😉
Thank you for sharing at Marvelous Mondays this week!
lyuba says
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!
Jessi @ Practically Functional says
Yum, those look amazing! I love avocados and I bet they’re perfect in those cupcakes! I know you already saw that I featured this on my blog today, so I’m just stopping by to pin it and say thanks again for sharing!
lyuba says
Thank you, Jessi!
Sara Howe says
These sound interesting! I think I may have to give them a try
Sara Howe
lyuba says
You should 🙂 Thank you!
lisa says
Interesting to add the avocado! I bet they still taste so sweet and light too!
lyuba says
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!
Amy says
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!
lyuba says
Thank you, Amy!
Julie @ This Gal Cooks says
I love avocados! These look wonderful, Lyuba! Pinned. Stopping by from I Should Be Mopping The Floor. Have a fab week!
lyuba says
Thank you so much, Julie!
Meredith says
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!!!
lyuba says
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.
lyuba says
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.
Ricki @ The Questionable Homesteader says
All I can say is YUM!!! Thank you so much for sharing, I can’t wait to make these
lyuba says
Thank you, Ricki!
Catherine says
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
lyuba says
Thank you so much, Catherine! That is so sweet 🙂