Avocado Cupcakes Recipes

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.

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake baking pans with paper liners.
• Sift together the flour, baking powder, baking soda and salt in a bowl; set aside. Beat the sugar, butter and pureed avocado until completely combined in the bowl of a stand mixer. Beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition.
• Beat in the buttermilk with the mixer on low speed until just combined. Add the flour mixture. Once all the flour is incorporated, increase the mixing speed to medium and beat for 20 seconds longer. Be careful not to over-mix.
• Divide the batter among the pans and bake until golden on top and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans on wire racks for 10 minutes before inverting, removing papers and cooling completely.
• For the buttercream frosting: Beat the powdered sugar and egg whites for about 5 minutes on medium-high speed using an electric mixer. Puree the avocado and lime juice in a food processor. Add the butter to the whites mixture and beat until very creamy, about 10 minutes, then add the avocado and lime juice and mix well.
• For the streusel: Cream together the butter, sugar and almond paste using an electric mixer. Add the vanilla and cinnamon and mix well. Add the flour and toasted oats in batches until large crumbs start forming.
• For the caramelized bananas: Make a dry caramel by pouring the sugar in an even layer into a heavy-bottomed saucepan. Heat over medium heat until the caramel starts to melt, gently pushing the sugar towards the center. Continue cooking, stirring only very occasionally, until the caramel turns a dark copper, taking care that the caramel doesn't burn. Transfer to a bowl, stir in the bananas until coated and caramelized, and then stir in the butter, cream and cinnamon.
• For assembly: Remove the centers of the cupcakes using a melon baller and fill with the caramelized bananas. Pipe the avocado-lime frosting on top, sprinkle with the oats streusel and garnish with lime zest on top.

Steps:

• Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line one 12-cup standard muffin tin or one 24-cup mini muffin tin with cupcake liners, and spray with cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs and sugar in a large bowl until light and foamy, about 1 minute; while still whisking, gradually add the butter, then the vanilla and orange zest. Add half the dry ingredients to the wet ingredients, and stir with a spoon to combine. Add the milk, then the remaining dry ingredients, and stir to combine, but don't overmix.
• Divide the batter evenly among the cups in the prepared tin. Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 20 minutes (10 to 12 minutes for minis), rotating the tin halfway through. Let the cupcakes cool in the tin on a cooling rack for 10 minutes, then remove them from the tin and let them cool completely on the rack.
• Meanwhile, make the frosting: Process the avocado flesh and the butter in a food processor until completely smooth. With the processor still running, slowly pour in the cream. Add the confectioners' sugar, and pulse until light green and completely combined, about 1 minute. Cover and refrigerate until ready to use. Spread the frosting on the cooled 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.