Avocado Cupcakes

Avocado Cupcakes -- Epicurean VeganYes, 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 Earth Balance 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.

Avocado Cupcakes -- Epicurean Vegan

Combine the avocado mixture with the flour mixture by using a whisk.

Avocado Cupcakes -- Epicurean Vegan

Evenly fill the 12 muffin cups.

Avocado Cupcakes -- Epicurean Vegan

Bake for 25 minutes.

Avocado Cupcakes -- Epicurean Vegan

Let them cool completely before frosting them. To make the frosting, cream the Earth Balance 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. :-)

Avocado Cupcakes -- Epicurean Vegan

Comments

  1. says

    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!

    • says

      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!!

  2. says

    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.

Leave a Reply