Yes, that’s right. Avocado Cupcakes. I love incorporating avocado into recipes when I can, especially when I can use it to replace the oil in baked goods. The Glazed Chocolate-Avocado Cupcakes proved that avocados belong in cupcakes, so I decided to try making them without the cocoa and made some other minor adjustments. They came out perfect! Soft, moist and green! It’s good to be green.
INGREDIENTS:
Cupcakes:
1-1/2 C flour
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1/2 C Florida Crystals sugar
3/4 C almond milk
1/3 C vanilla soy yogurt
2 tsp vanilla
Frosting:
1/2 C vegan margarine
2-3 C confectioner’s sugar
Almond milk
DIRECTIONS:
Preheat oven to 350 and line a 12-cup muffin with liners. In a large bowl, combine the flour, baking soda, baking powder, and salt. In the food processor, puree the avocado. Add the almond milk, yogurt, sugar, and vanilla; blend until smooth and creamy.
Combine the avocado mixture with the flour mixture by using a whisk.
Evenly fill the 12 muffin cups.
Bake for 25 minutes.
Let them cool completely before frosting them. To make the frosting, cream the margarine and add some almond milk, then some sugar. I didn’t measure these out, I just added a little at a time to reach a thick consistency. Using a pastry bag, I frosted the tops. You can also spread it on with a knife. I got fancy; as fancy as I can get in the time I had. 🙂
- Cupcakes:
- 1-1/2 C flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 1 avocado, pitted and peeled
- ½ C Florida Crystals sugar
- ¾ C almond milk
- ⅓ C vanilla soy yogurt
- 2 tsp vanilla
- Frosting:
- ½ C vegan margarine
- 2-3 C confectioner's sugar
- Almond milk
- Preheat oven to 350 and line a 12-cup muffin with liners. In a large bowl, combine the flour, baking soda, baking powder, and salt. In the food processor, puree the avocado. Add the almond milk, yogurt, sugar, and vanilla; blend until smooth and creamy.
- Combine the avocado mixture with the flour mixture by using a whisk.
- Evenly fill the 12 muffin cups.
- Bake for 25 minutes.
- Let them cool completely before frosting them. To make the frosting, cream the margarine and add some almond milk, then some sugar. I didn't measure these out, I just added a little at a time to reach a thick consistency. Using a pastry bag, I frosted the tops. You can also spread it on with a knife. I got fancy; as fancy as I can get in the time I had. 🙂
Those look and sound scrumptious, and just healthy enough that I could eat a whole bunch of them without feeling bad about it 🙂
That’s the idea! 😉 Thanks!
These look so good! I’ve seen chocolate and avocado in baked goods before, but never avocado on their own. I’m definitly bookmarking this to make sometime, thanks for sharing the recipe!!
It’s amazing how sweet an avocado can taste. The healthy oils and nutrients don’t hurt either!
Wow! Couple of questions! What do they taste like? Also, is it okay to use sugar other than Florida Crystals? (Is that a special kind of sugar? I’ve never heard of it.)
Thanks for all your inspiration!
They’re not overly sweet–that’s what the frosting’s for 🙂 but still very fluffy and cake-like. Maybe the closest taste would be like zucchini bread, but softer and sweeter. I started using Florida Crystals just because it’s organic, natural, and the company practices sustainable agriculture. They’re a bit pricier, of course, but I think it’s worth it. Check out their site–it tells you all about the company. btw–I love your blog name!!
I love using avocados in my baked goods. Such a difference in texture and flavor! Thank you for sharing such a delicious and fun recipe. I hope you are warm and full tonight. I’m about to put on a pot of soup and cozy up with a book. Love from Austin.
It’s always so good to hear from you, Monet! I hope all is well!