Name: Avocado Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 16
Cuisine: US
Ingredients: Nonstick cooking spray; 1 1/2 cups all-purpose flour; 3 tablespoons cornmeal; 3/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/2 cup chopped walnuts; 1/2 cup buttermilk; 1 teaspoon baking soda; 1 cup finely diced avocado; 4 ounces unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 (16 ounce) package cream cheese frosting

These surprisingly delicious cupcakes boast a beautiful golden-green hue and a subtle spice, all crowned with a luscious cream cheese frosting. The secret ingredient? Avocado, adding a creamy texture and moistness that will leave everyone guessing!

Follow The Directions

01

Step

Preheat your oven to 350°F (175°C). Prepare a 16-cup muffin tin by spraying it generously with nonstick cooking spray and lining each cup with a paper liner. (5 minutes)

02

Step

In a medium bowl, whisk together the flour, cornmeal, nutmeg, and allspice until well combined. Reserve 2 tablespoons of this mixture in a separate small bowl. (2 minutes)

03

Step

Add the chopped walnuts to the small bowl with the reserved flour mixture. Toss to coat the nuts evenly. This will help prevent them from sinking to the bottom of the cupcakes during baking. Set aside. (2 minutes)

04

Step

In another bowl, pour the buttermilk and add the baking soda. Stir to combine, then gently fold in the diced avocado. The mixture will start to bubble slightly. (3 minutes)

05

Step

In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy. (2-3 minutes)

06

Step

Reduce the mixer speed to low and add the eggs one at a time, allowing each egg to fully incorporate before adding the next. (1 minute)

07

Step

Alternately add the dry flour mixture and the buttermilk-avocado mixture to the butter-sugar mixture, beginning and ending with the flour mixture. Add in about 4 additions each. Mix until just combined, being careful not to overmix. (3 minutes)

08

Step

Stop the mixer and scrape down the sides and bottom of the bowl to ensure all ingredients are evenly incorporated. Mix on medium speed for 15 seconds. Gently fold in the coated walnuts. (1 minute)

09

Step

Using an ice cream scoop or a large spoon, evenly distribute the batter into the prepared muffin tin cups, filling each about 2/3 full. (5 minutes)

10

Step

Bake in the preheated oven for 18 to 24 minutes, or until the tops of the cupcakes are golden-green and a toothpick inserted into the center comes out clean. (18-24 minutes)

11

Step

Remove the muffin tin from the oven and let the cupcakes cool completely in the tin for about 10 minutes before transferring them to a wire rack to cool completely. (30 minutes)