Carney's Culinary Creations: #4 Avocado Cupcakes

Earlier this week, I decided it was Green Week. And sticking to it, I decided to try a unique and maybe intimidating recipe. . .Avocado Cupcakes! I know, it sounds off. But, no worries! I made sure I had multiple taste testers for this one.

The next time I make these (because there will be a next time) I do think I'll make a few changes, but overall they were a success!

When I make these again, I think I'll add an extra egg yolk to make them more moist. If you try them with an extra yolk, comment and let me know how it worked out for you!

Also, I wish the frosting would have been less runny, so next time I might add more cream cheese to thicken it up. Again, let me know if you have success or suggestions for the frosting!

But, no matter what, do NOT be turned away from the tinted green color of these cupcakes! They are simple and easy to whip up, with minimal oil and some healthy fats, provided by the avocado.

Good luck and eat up!

Avocado Cupcakes

Prep Time: 25 minutes. Cook time: 18 minutes. Total time: 43 minutes.

Yields: 12 cupcakes (could yield 1-2 more, if you want them less domed)

Ingredients:

For the cupcakes:

1 1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 ripe avocado

6 tablespoons sugar

2 eggs

1 teaspoon vanilla extract

6 tablespoons vegetable oil

6 tablespoons plain Greek yogurt

2/3 cup + 1 tablespoon milk

1/2 teaspoon lemon juice

For the frosting: (Unless using your own favorite cream cheese frosting)

4 oz. light cream cheese (half of a block)

1/2 cup plain Greek yogurt

1 1/4 - 1 1/2 cups confection (powdered) sugar

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

2. Prepare all ingredients in separate bowls before beginning the batter.

 3. Sift together flours, baking soda and baking powder. Set aside.

4. Mash or puree the avocado very well. Set aside.

5. Beat together, on high speed, the sugar and eggs until white and fluffy. (about 5 minutes)

6. Add vanilla, vegetable oil, Greek yogurt and lemon juice. Mix on medium speed until well combined. Add avocado and mix on medium speed until well combined.

7. Alternating, beat in the dry ingredients and milk on low speed, starting and ending with dry ingredients. (The batter will be thicker than most batters.)

8. Divide the batter between the cupcake cups.

9. Bake for 16-20 minutes, doing the toothpick test to check doneness. Do not over bake!

Meanwhile, to make the frosting:

10. Mix all ingredients with a mixer until well combined. Add more powdered sugar for a thicker frosting.

11. Let the cupcakes cool completely before frosting.

Enjoy!

Click here to print recipe!