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Gluten-Free Avocado Cupcakes

Avocado and coconut oil give these simple and delicious Avocado Cupcakes with Whipped Avocado Cream a healthier upgrade – making them perfect for a celebratory dessert AND breakfast – or maybe that’s just for me?!

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These gluten-free avocado cupcakes are a bit on the healthier side. They are made without any butter or dairy. They also happen to be gluten-free.

What are the ingredients to make these avocado cupcakes?

You will need the following 9 ingredients to make these cupcakes:

  • Coconut oil
  • Granulated sugar
  • Ripe avocado
  • Egg
  • Coconut milk
  • All-purpose flour (I used gluten-free)
  • Baking powder
  • Baking soda
  • Salt

How do you make these avocado cupcakes?

These cupcakes are so simple to make.

Cream the coconut oil, avocado, and sugar, much like you would cream butter and sugar when making a regular cake.

Then add in your milk and egg. Which will be followed by the dry ingredients. After about a 30-35 minute stint in the oven, these cupcakes are ready to cool, frost, and enjoy.

When it comes to frosting these cupcakes, you can use a traditional buttercream frosting. Or, you can do what I did and opt for a non-dairy, whipped avocado frosting.

Max Your Tax Cash with Walmart Family Mobile Plus Gluten-Free Avocado Cupcakes

For some people it’s fast cars, for others it’s shoes, for me, it’s travel.

When it comes to spending money, travel is my weakness. But, travel isn’t as cheap or budget-friendly as I am!

So, in order to take my daughter and me around the other States as well as to more exotic destinations overseas, I have had to up my penny-pinching game. Which often leads to me being the last person to upgrade my phone or computer, or any electronics for that matter. So, when an upgrade does happen, there’s always cause for celebration.

And, in our house, most celebrations are accompanied by cupcakes.

Gluten-Free Avocado Cupcakes

So I made these Avocado Cupcakes with Whipped Avocado Cream.

I used a gluten-free flour blend, as well as replaced butter with ripe avocado and coconut oil. With just a tad bit of sugar, these Avocado Cupcakes are not too sweet, but the sweet Whipped Avocado Cream balanced the cupcake base out so well. 

Gluten-Free Avocado Cupcakes

Speaking of upgrades and moving on, this will be my last post as Runnin Srilankan. If you happen to stop by on Friday for my next scheduled post, you will find yourselves on Savory Spin.

This name change (and what I hope to be an upgrade) is kind of bittersweet to me. Runnin Srilankan is kinda like my baby, but, to be honest, I don’t blog much about running, nor have I been running a whole lot lately. A few injuries have derailed my runs and these days I do more “body-combating” from Les Mills.

Well, adopting “Body Combating Sri Lankan” just doesn’t jive well. So after giving it much thought, I am changing Runnin Srilankan to Savory Spin!

Thank  YOU so much for having stopped by and reading and commenting on my munches and musings these past few years here on Runnin Srilankan – I sure hope to see y’all again soon on Savory Spin.

Gluten-Free Avocado Cupcakes

Avocado Cupcakes with Whipped Avocado Cream

Yield: 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These gluten free, butter-free avocado cupcakes are super easy to whip up and are delicious as a dessert and healthy enough for breakfast!


For the cupcakes:

  • 3 tbsp coconut oil (in it's solid state)
  • 1/4 cup sugar
  • 1/2 a ripe avocado (pureed/mashed well)
  • 1 egg
  • 1/4 cup coconut milk
  • 3/4 cup all purpose flour (I used gluten-free)
  • 1 tsp aluminum free baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

For the whipped avocado cream

  • 2 cups whipped non dairy topping
  • 1 avocado (pureed/mashed well)
  • 2 tbsps powdered sugar
  • 1 tsp lime juice


For the cupcakes:

  1. Preheat oven to 330 degrees.
  2. Place the coconut oil, avocado and sugar in a bowl and beat with an electric mixer. Then, add in the egg and coconut milk and beat well
  3. Add in the flour, baking powder, baking soda and salt and beat till well incorporated.
  4. Spoon into a lined muffin tray and bake for 30-35 minutes.
  5. Remove from oven and let cool.

For the whipped avocado cream:

  1. Place the whipped topping, pureed avocado, powdered sugar and lime in a bowl and beat well with an electric mixer. 
  2. When cupcakes are cooled, top them with Whipped Avocado Cream and sprinkles if so desired.
Nutrition Information
Yield 5 Serving Size g
Amount Per Serving Calories 326Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 37mgSodium 297mgCarbohydrates 33gFiber 5gSugar 14gProtein 5g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

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Nicole @ Foodie Loves Fitness

Thursday 30th of March 2017

Mmm, I love the idea of avocado cupcakes! So pretty!

And I'm with you, I love to travel... & I think it's worth every cent to see the world! :)

Harriet Emily

Monday 20th of March 2017

These look incredible Shashi!!! So healthy and delicious. The whipped avocado cream is so beautiful, and I love the colour! I can't wait to try these!

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