Description
These golden-green spiced cupcakes are topped with delicious cream cheese frosting. No one will guess avocado is the star ingredient!
Ingredients
- nonstick cooking spray
- 1 ½ cups all-purpose flour
- 3 tablespoons cornmeal
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup chopped walnuts (Optional)
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 cup finely diced avocado
- 4 ounces unsalted butter
- 1 cup white sugar
- 2 eggs
- 1 (16 ounce) package cream cheese frosting
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 16