Avocado Cupcakes


For the cupcakes:

2 1/4 cups flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon each: nutmeg, cinnamon,cloves, and allspice

1/4 cup vegetable shortening (Crisco)

1 cup sugar

2 eggs, x large

1 tablespoon lemon juice

3 tablespoons milk

1 cup avocados, mashed (about 3 medium avocados)

For the lemon cream cheese frosting:

2 oz butter

3 oz cream cheese

2 1/2 cups confectioners sugar

Juice and zest of one lemon.


For the cupcakes:

In a bowl mix together all dry ingredients, set aside. Cream together shorting and sugar. Add eggs one at a time. Add lemon juice, avocado and milk; mix until thick and creamy.Add dry ingredients mix well. Spoon batter into muffin cup filling about 3/4 full. Bake @350 for 15-20 minutes. It can also be baked as a 9x13 cake, but increase the baking time to approximately 30 minutes. Frost with lemon cream cheese frosting.

For the lemon cream cheese frosting:

With mixer beat confectioners sugar and butter until crumbly. Add lemon zest and juice. Beat in cream cheese 1 ounce at a time, continue beating until smooth and fluffy.

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