These gluten free, butter-free avocado cupcakes are super easy to whip up and are delicious as a dessert and healthy enough for breakfast!
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
Calories: 326kcal | Carbohydrates: 33g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 297mg | Fiber: 5g | Sugar: 14g
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