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?!
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.
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.
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.
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.
Ingredients
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
Instructions
For the cupcakes:
- Preheat oven to 330 degrees.
- 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
- Add in the flour, baking powder, baking soda and salt and beat till well incorporated.
- Spoon into a lined muffin tray and bake for 30-35 minutes.
- Remove from oven and let cool.
For the whipped avocado cream:
- Place the whipped topping, pureed avocado, powdered sugar and lime in a bowl and beat well with an electric mixer.
- When cupcakes are cooled, top them with Whipped Avocado Cream and sprinkles if so desired.
Nutrition
You are a smart sweet mama. It’s always nice to watch where the money goes and you have your priorities all straightened Sashi. Travelling with family is the best thing one can invest in. So much quality time and it is truly unforgettable.
You never cease to amaze me, love these cupcakes, so cute.
Savory Spin, I LOVE IT. I can’t wait to see your new baby.. All the very best!!
xo
Avocado cupcakes sound like the perfect way to celebrate to me! And congrats on the new name! I love it.
Shashi, these cupcakes look incredible! Love avocado in sweets! It’s not something you find very often, but when you do… it’s truly something special. I seriously could just eat all of the frosting and then have a few cupcakes, just to make it even. 😉 Congratulations on moving onto to Savory Spin! I can’t wait to see what you have in store. 🙂 Here’s to fresh beginnings and happy new starts. xoxo
Those cupcakes are really cute Shashi. I really loved the green toppings. 🙂
I am going to tell my in-laws about this phone plan because they are looking to get something more affordable!
I love that you added avocado to these cupcakes! Given that I eat so many avocados, I should definitely make these soon. Love learning about money saving tips too. Thanks for sharing!
From one penny-pincher to another, Shashi, I salute your money saving ways! I’ve heard great things about Walmart’s family mobile plans, although we do use a different company. 🙂 Anyways, while I love the Runnin Srilankan name, a makeover is always fun! I can’t wait to see your new site design girlfriend, as I’m sure it is going to be absolutely FAB! Just like these little cupcakes!! The color is so fun and I love that you used avocado! I’ve never had an avocado cupcake before so I’m super intrigued!! I would totally eat these for breakfast AND dessert! Cheers, dear friend! xo
Geez…..I got a fright first when I read that this was your last post….until I read that you will still be blogging, but just under a different name. Can’t miss those delicious recipes! So exciting that you got a new phone and at a great price! Means more money for travel, right? Always nice to have a trip to look forward to, that’s for sure! And these cupcakes? They look amazing! Genius of you to use avocado – one of my favourite ingredients ever! The base of these look so moist and the top so creamy. Can’t wait to give these a try! And the colour? Perfect for St. Patrick’s Day. Happy Monday, my friend! xo
It feels like the end of an era with this post, Shashi! I mean I get it…and you’re not really leaving, but still. I can’t wait to see the new site on Friday though! 🙂 Anyways, back to this post…I love that you used avocados for that frosting. How creative is that? It’s the perfect way to do St. Paddy’s Day with a healthy twist. And I’m right there with ya on saving money on cell phones. I’ll have to check out WFM next time I’m in the store. Thanks so much for sharing, and Happy Monday, my friend!
Wow. These are impressive. I absolutely adore the gentle green colour and well, I’m more than a little intrigued to taste these relatively healthy cupcakesfor myself.
I’ve never had avocado in a cupcake before! These sound delicious and I do love the colour too!
Beautiful spring colour! I love to bake with avocado too. What is non dairy whipped topping?
Love that these cupcakes are gluten-free. Using avocado is clever and so much healthier.
the cupcakes look stunning, perfect for the time of the year. I am in green mood, and feeling envy because I need a new phone too. Mine is always out of storage space these days. Gotta check my tax returns soon too 😛
I love that these cupcakes use so little sugar. And they’re such a pretty color– perfect for St. Patrick’s Day!
As well as being good for you those cup cakes are just so cute!