Avocado Cupcakes with Chocolate Orange Buttercream
Yep, that's right! Avocado creates a tender, moist cupcake, and chocolate orange buttercream makes the ideal zesty topping!
Ingredients
Cupcakes
- 1¼ cups spelt flour
- ¾ cup coconut sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tbsp egg lightly beaten*
- 1 ripe banana roughly chopped
- ½ large avocado mashed
- ¼ cup coconut oilmelted
- ¼ cup freshly-squeezed orange juice
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
Chocolate Orange Buttercream
- 1 ½ ripe avocados
- 6 tablespoons maple syrup
- 5 tablespoons cacao powder
- ½ teaspoon orange zest you can omit this if you don't love the orange/chocolate combo and it will still be delicious!
Instructions
Cupcakes
- Preheat oven to 350 degrees F. Line with cupcake liners. In large mixing bowl, combine flour, coconut sugar, baking soda and salt.
- In blender, combine egg, banana, avocado, coconut oil, orange juice, almond milk, vanilla extract. Blend until smooth.
- Add liquid ingredients to dry and fold to incorporate.
- Scoop approximately ¼ cup batter into each liner and bake for 18 minutes or until a toothpick comes out clean (*check at 15 minutes).
- Allow to cool completely before topping with Chocolate Orange Buttercream.
Chocolate Orange Buttercream
- Place all ingredients in a food processor and process until completely smooth. Refrigerate for at least 2 hours before using as a spread for your cupcakes.
Notes
*Substitute with a flax egg for vegan: 1 T flax meal plus 3 T water, sit for 10 minutes.
