Holiday Avocado Red Velvet Mini Cupcakes with Honey Avocado Frosting

Get Started

Servings:

• Recipe serving size: 1 cupcake
• Number of servings: Adjust Reset

Ingredients:

• 8 oz. (1 cup packed) dates
• 3 cups boiling water
• 1/2 cup ripe, fresh avocado, halved, pitted, peeled & mashed
• 1 Tbsp. vanilla extract
• 1 Tbsp. honey or pure maple syrup
• 1 egg
• 2 egg yolks
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. red food coloring
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder or raw cacao powder
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• Nonstick cooking oil spray (preferably avocado oil) – Optional
• Raspberries & mint leaves for garnish – Optional

• Honey Avocado Frosting

• 3 oz. (6 Tablespoons) cream cheese, softened to room temperature
• 1 oz. (2 Tablespoons) ripe, fresh avocado, halved, pitted, peeled and finely mashed
• 2 tsp. vanilla extract
• 1 Tbsp. honey
• 1/3 cup powdered monkfruit sweetener
• 3/4 cup heavy whipping cream

Instructions:

1. Avocado Red Velvet Mini Cupcakes

2. Preheat oven to 350°F. Line 36 mini muffin tins with paper muffin liners, and if desired spray with nonstick cooking oil spray for easier removal from paper once cooked.
3. Place dates in a heat-safe bowl and cover with boiling water, allow to soak for 15-20 mins until softened. Drain, reserving 1 cup of the soaking liquid.
4. Place soaked dates, 1 cup of soaking liquid, mashed avocado, vanilla, and honey (or pure maple syrup) in a high-speed blender and blend on high speed for approximately 1 minute until a creamy paste forms.
5. Add the egg, egg yolks, apple cider vinegar, and food coloring to the blender and carefully blend on low just until all ingredients are smoothly combined.
6. In a separate large mixing bowl sift together the flours, cocoa powder, baking soda, baking powder, and sea salt. Whisk gently to combine.
7. Using a spatula, fold the wet ingredients from the blender into the dry ingredients, just until smoothly combined, being careful not to overmix. Ingredients from the blender should still be slightly warm when added and resulting batter should be light & fluffy with some air bubbles formed.
8. Using a small ice cream scoop or a tablespoon, place batter into lined mini muffin tins – about 1 heaping Tablespoon per cupcake.
9. Bake at 350°F for 10-15 minutes until baked through and a toothpick inserted in the center comes out clean. Check for doneness around 10 mins to ensure they don’t overcook.
10. Remove from oven and cool in their baking trays on a cooling rack until cool enough to handle. Fully cool to room temperature (or refrigerate) before frosting them.
11. Frost with Honey Avocado Frosting (recipe follows) and garnish with fresh raspberries & mint leaves if desired.

1. Honey Avocado Frosting:

2. Using an electric mixer with a whisk attachment, whisk the cream cheese, avocado, vanilla, honey, and powdered monkfruit sweetener on medium-high speed for 3 minutes until creamy. Be sure to scrape down the bowl a few times during this process to ensure everything is incorporated.
3. With the mixer running on medium-high speed, very slowly pour/stream in the heavy cream and continue whipping for another minute or two until it reaches a thick whipped cream texture with stiff peaks. Do not overmix.
4. Place frosting in a piping bag and use the frosting right away, or store in the refrigerator until ready to use. If refrigerated, frosting will need to warm slightly before it’s ready to pipe onto cupcakes.

Notes & Tips:

Recipe Videos: