Avocado Cupcakes

These cupcakes were so good! I did change a few things though. I add more vegetable oil, and I doubled the avocado. I baked them at 350 degrees for 20 min. They were so moist and tasty and the cream cheese frosting topped it off nicely.

AVOCADO CUPCAKES

Serves: 12 cupcakes

INGREDIENTS

Cupcakes:

1½ cups of flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup of sugar

2 eggs

1 ripe avocado

¾ cup vegetable oil

style="font-family: "trebuchet ms" , sans-serif;">⅔ cup of milk + 1 tbs

Frosting:

8 oz cream cheese, room temperature

1 cup powder sugar

½ cup of butter, room temperature

1 tsp vanilla

INSTRUCTIONS

Preheat the oven to 350 and line the muffin pan with cupcake lines.
Prepare all the ingredients and have them ready before starting the batter.
Sift the flour, baking powder, baking soda and salt together and set aside.
Mash the avocado very well or even put it through food processor, set aside.
Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined.
Add the avocado mash.
Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients.
Divide the batter between the cupcake cups.
Bake for 18-20 minutes. Do a toothpick test to make sure they are done.
Cool completely before frosting.
Combine the ingredients for the frosting in a mixer. Beat until very well combined.
Frost the cupcakes and enjoy!