Avocado Cupcakes
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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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
any ideas on how to make a chocolate version of this?
Sorry if this is a re-post
eve
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!
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!
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!
Comments like this make my day! Thank you so much 🙂
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.
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!
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.
I’m so happy that the cupcakes worked out great for you!! Thank you 🙂
Hi! Love ur cupcakes and photos! I’m eagerly looking forward to your best fluffy moist Vanilla cupcAke and chocolate cupcakes recipes! Xoxo
Can I add a lil amount of vanilla on the cupcake? Or will it be too sweet?
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!
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?
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 🙁
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 !
That is so sweet of you, Sandy!!
Thank you!
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
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.
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
Hi, Josette! I’m sorry for the typo, the baking soda goes in at the same time as the baking powder. I edited the recipe 🙂 These are pretty moist cupcakes so as long as it was not doughy and raw, you should be fine. Raw cupcakes inside would be wet and sticky to the touch.
thank you for clarifying.
Of course!
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,
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?
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.
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.
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 🙂