Avocado Cupcakes with Chocolate Orange Buttercream

Avocado Cupcakes with Chocolate Orange Buttercream
Print Recipe
  • Cupcakes
  • cups spelt flour
  • ¾ cup coconut sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tbsp egg lightly beaten (substitute with a flax egg for vegan: 1 T flax meal plus 3 T water, sit for 10 minutes)
  • 1 ripe banana roughly chopped
  • ½ large avocado mashed
  • ¼ cup coconut oil melted
  • 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!
  1. Preheat oven to 350 degrees F. Line with cupcake liners. In large mixing bowl, combine flour, coconut sugar, baking soda and salt.
  2. In blender, combine egg, banana, avocado, coconut oil, orange juice, almond milk, vanilla extract. Blend until smooth.
  3. Add liquid ingredients to dry and fold to incorporate.
  4. Scoop approximately ¼ cup batter into each liner and bake for 18 minutes or until a toothpick comes out clean (*check at 15 minutes).
  5. Allow to cool completely before topping with Chocolate Orange Buttercream.
Chocolate Orange Buttercream
  1. 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.
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