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California Avocado Pumpkin Cupcakes w/ Avocado Caramel Buttercream Frosting

How fun are these? They're also amazingly delicious and on the healthy side with avocados replacing some of the unhealthy fat in both the cupcakes and the icing!

Prep Time
30 mins
Cook Time
30 mins
Servings: 12
Course: Baked Goods

Ingredients

  • 2 ⅓ cups all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 3 tsp. pumpkin pie spice* don't have any, make your own!
  • ½ cup pureed avocado from 1 large ripe California Avocado**
  • 6 Tbsp. butter at room temperature
  • 1 cup light brown sugar
  • ⅔ cup white granulated sugar
  • 1 large egg
  • 1 egg yolk from 1 large egg (save white for another purpose or discard)
  • ⅔ cup pumpkin puree
  • 1 tsp. vanilla extract
  • ⅔ cup milk
  • Avocado Buttercream recipe below

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line two 12-cup muffin pans with paper liners. Set aside.
  2. Combine the flour, baking powder, baking soda, salt and pumpkin pie spice in a medium-size bowl. Stir to combine and set aside.
  3. In the bowl of an electric mixer, combine the pureed avocado and butter. Beat on medium speed until well combined, about 1 minute.
  4. Add the brown and white sugar and continue beating on medium speed until light and fluffy, 1-2 minutes.
  5. Add egg, egg yolks and pumpkin puree. Beat for another minute, stopping half way to scrape sides of bowl with a rubber spatula.
  6. With mixer on low speed. add flour mixture (about ¼ at a time) and milk alternatively, beginning and ending with the flour. Mix just until dry ingredients are incorporated. After all ingredients are added, scrape down sides of bowl, increase speed to medium and beat for another 15 seconds.
  7. Scoop batter into prepared pans, filling each cup about ¾ full. You may have a bit of extra batter but don’t try to over fill the cups.
  8. Bake 26-28 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and cool in pans for 15 minutes, then remove to a cooling rack.
  10. When completely cool, frost with California Avocado Caramel Buttercream (recipe below).

Notes

  • ** Baking is an exact science. 1 large avocado is approximately ½ cup. Be sure to measure. If you have a bit of extra avocado reserve it for another use (it makes a wonderful sandwich spread).For this recipe, you’ll want the avocado puree to be very smooth and cream. Use a food processor, blender or immersion blender to obtain best results.