Recipe Description:
Give your baking a better-for-you twist with nutrient-dense avocados. These cupcakes use avocado in both the cake and frosting, adding rich, creamy texture while replacing ingredients higher in saturated fat with primarily unsaturated fats. Beets give them their naturally vibrant red color. Avocados and beets in a cupcake may sound unexpected but trust us, it’s delicious and definitely worth trying!
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Servings:
- Recipe serving size: 1 cupcake
- Number of servings:
Ingredients:
For the Cupcakes:
- 1 ripe, fresh avocado, halved, pitted, and peeled
- ¾ cup beets, cooked and pureed
- ¾ cup 2% milk
- 1 Tbsp. white vinegar
- 3 large eggs
- 1 tsp. vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 cup monkfruit sweetener, granulated
- 3 Tbsp. cocoa powder, unsweetened
- 1 tsp. baking powder
- ½ tsp. salt
For the Cream Cheese Frosting:
- 3 oz. (6 Tbsp.) cream cheese, softened to room temperature
- ½ ripe, fresh avocado, pitted, peeled and finely mashed
- 1 Tbsp. honey (optional, for flavor)
- 2 tsp. vanilla extract
- 1/3 cup monkfruit sweetener, powdered
- 3/4 cup heavy whipping cream
Instructions:
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit. Line a mini muffin pan with paper cupcake liners and spray with cooking oil.
- Add the avocado, pureed beets, milk, vinegar, eggs, and vanilla extract to a blender and puree until smooth.
- Add the flour, monkfruit sweetener, cocoa powder, baking powder, and salt to a large mixing bowl. Whisk well to combine. Pour in the wet ingredients and whisk again just until combined.
- Spoon the batter into the mini muffin pan and bake for 12-14 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
- Set aside to cool completely before frosting.
For the Frosting:
- Add the cream cheese, mashed avocado, vanilla extract, and monkfruit sweetener to the mixing bowl of a stand mixer. Mix on high with the whisk attachment until creamy.
- Gradually add the heavy whipping cream, whipping for about 1 minute or until thick and creamy.
- Transfer frosting to a piping bag and pipe frosting over the top of the cupcakes and serve.
Notes & Tips:
For the beet puree, scrub and trim 2 large red beets and add to a saucepan fitted with a steamer basket and water. Steam for 30 to 45 minutes or until fork tender. Peel and puree in a blender. This step can be done in advance and stored in an airtight container in the fridge.
If you don’t have monkfruit sweetener, you can substitute with an equal amount of granulated sugar in the cupcakes and powdered sugar in the frosting.
If you don’t have monkfruit sweetener, you can substitute with an equal amount of granulated sugar in the cupcakes and powdered sugar in the frosting.
Nutrition Facts
32 servings per recipe
Serving Size 44
| Amount Per Serving | ||
|---|---|---|
| Calories | 90 | |
| % Daily Value* | ||
| Total Fat 5 | 6% | |
| Saturated Fat 2.5 | 13% | |
| Trans Fat 0 | - | |
| Polyunsaturated Fat 0 | - | |
| Monounsaturated Fat 1.5 | - | |
| Cholesterol 25 | 8% | |
| Sodium 80 | 3% | |
| Total Carbohydrate 13 | 5% | |
| Dietary Fiber 1 | 4% | |
| Total Sugars 1 | - | |
| Includes 1 Added Sugars | 2% | |
| Protein 2 | - | |
| Vitamin D 0.2 mcg | - | |
| Vitamin A 50 mcg | 6% | |
| Vitamin C 1 mg | - | |
| Vitamin E 0.3 mg | - | |
| Vitamin K 2 mcg | - | |
| Thiamin 0.08 mg | 6% | |
| Riboflavin 0.11 mg | 8% | |
| Niacin 0.7 mg | 4% | |
| Vitamin B6 0.04 mg | 2% | |
| Folate 35 mcg DFE | 10% | |
| Vitamin B12 0.09 mcg | 4% | |
| Pantothenic Acid 0.3 mg | 6% | |
| Calcium 30 mg | 2% | |
| Iron 0.7 mg | 4% | |
| Potassium 80 mg | - | |
| Choline 20 mg | 4% | |
| Phosphorus 40 mg | 4% | |
| Magnesium 10 mg | 2% | |
| Zinc 0.3 mg | 2% | |
| Selenium 5 mcg | 10% | |
| Copper 0.05 mg | 6% | |
| Manganese 0.10 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
