Avocado Cupcakes

After making these avocado cupcakes and tomato soup cupcakes, I have come to the conclusion that a spice cake can accommodate nearly any non-traditional fruit as an ingredient.

If pressed to identify the ingredients in this cupcake, I would not have been able to isolate the taste of the avocado. Perhaps a more highly trained or sophisticated palate would recognize its flavor, but I did not.

Avocado Cupcakes

When I took them out of the oven, the cupcakes felt heavy, so my initial reaction was that the cake turned out like a rock. As it were, the cupcakes rocked. The crumb was not overly heavy, and as mentioned, the cupcakes tasted like spice cake.

Would I make avocado cupcakes again? Upon request, yes. Otherwise, I just don’t see the need to add avocado to what amounts to a spice cake when it could be consumed in something like guacamole. Enjoy!

Avocado Cupcakes

Avocado Cupcakes
Serves: approx. 18
  • For the Avocado Cupcakes
  • 1½ cups all-purpose flour
  • 3 tablespoons cornmeal
  • 1 tablespoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup buttermilk
  • 1 cup avocado, chopped
  • ½ cup butter
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup raisins or dates
  • ½ cup chopped walnuts
  • For the Cinnamon Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3 cups confectioners’ sugar
  1. Whisk together the flour, cornmeal, nutmeg, allspice, and salt. Reserve three tablespoons of this dry ingredients mixture and set aside.
  2. In a separate bowl, stir the baking soda into the buttermilk, then add the avocado pieces. This is your wet ingredients mixture.
  3. In a mixing bowl, beat the butter and the sugar together on medium speed until light and fluffy, one to two minutes.
  4. Add the eggs, one at a time, and beat until each is just combined.
  5. Turn the mixer to low and alternately add the dry mixture and the wet mixture, beginning and ending with the dry mixture.
  6. Scrape down the sides and bottom of the mixing bowl as needed to ensure the mixture is fully incorporated.
  7. Toss the raisins or dates and the walnuts in the three tablespoons of the reserved dry ingredients mixture, then fold them into the batter.
  8. Fill each well of a paper-lined cupcake pan nearly to the top with batter.
  9. Bake at 350 degrees F for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  10. Allow to cool completely before frosting.
  11. To make the frosting, place the cream cheese, butter, vanilla, and ground cinnamon in mixing bowl and beat until combined.
  12. Slowly add the confectioner’s sugar one cup at a time, beating until the frosting is light and fluffy.
I successfully halved the cupcake ingredients listed above to yield 11 cupcakes.

The original recipe called for raisins, but I used dates and was happy with the results.

The cupcakes do not rise all that much during baking, so fill free to fill the wells to just under the lip of the paper liners.

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