Prepare to revolutionize your baking game with a cupcake recipe that defies all expectations! Imagine a dessert that combines the creamy richness of avocado, the warm autumn essence of pumpkin, and a decadent caramel twist that will make your taste buds dance with joy. These California Avocado Pumpkin Cupcakes are not just a treat; they're a culinary adventure that transforms ordinary ingredients into an extraordinary masterpiece that will have everyone begging for your secret recipe!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup mashed avocado
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup caramel sauce (for frosting)
- ½ cup mashed avocado (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, combine mashed avocado and pumpkin puree. Mix until smooth and well incorporated.
- Add granulated sugar, brown sugar, vegetable oil, and eggs to the avocado-pumpkin mixture. Whisk thoroughly until the mixture is creamy and all ingredients are fully blended.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and ground cinnamon.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the avocado caramel buttercream, beat mashed avocado in a stand mixer until smooth.
- Gradually add powdered sugar and caramel sauce to the avocado, mixing until the frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the avocado caramel buttercream on top of each cupcake.
- Optional: Garnish with a drizzle of caramel sauce or a sprinkle of cinnamon for extra decoration.
Tips
- Room Temperature is Key: Ensure all ingredients, especially eggs and avocados, are at room temperature for smoother mixing and better texture.
- Don't Overmix: Gently fold dry ingredients into wet ingredients to keep the cupcakes light and fluffy. Overmixing can lead to dense, tough cupcakes.
- Check Moisture: The avocado and pumpkin add extra moisture, so use the toothpick test to ensure perfect doneness.
- Frosting Tip: If the buttercream seems too thick, add a tiny splash of milk to achieve the perfect spreading consistency.
- Make Ahead: These cupcakes actually taste even better the next day as the flavors continue to meld together.
- Storage Hack: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Customize Your Garnish: Get creative with toppings like candied pecans, a sprinkle of sea salt, or a drizzle of extra caramel sauce!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 55mg
