Spring Cupcakes

After my exciting discovery of baking with avocado I decided to try cupcakes and thought they would be lovely with a cream cheese topping and a hint of lemon!

Avocado Cupcakes

175g unsalted butter

175g caster sugar

3 medium eggs

175g self-raising flour

1 avocado, peeled, de-stoned and mashed

Juice of 1 small lemon


300g cream cheese

300g icing sugar

Zest of 1 lemon

Preheat the oven to 160c.

Melt the butter in a pan over a low heat and leave to cool a little. Whisk the sugar and the eggs together until soft and light, then add the butter, lemon juice and avocado and continue to whisk. Fold in the flour with a metal spoon. Pour into cupcake cases placed in a 12-hole muffin tin. They will take about 25 minutes – cook until golden and risen and firm to touch.

To make the topping, beat all the topping ingredients together until creamy then pipe onto the cooled cakes.




3 thoughts on “Spring Cupcakes

  1. I can recommend the kiwi curd, tasted so good on top of a gorgeous cupcake, think they could be a favourite of mine, my family loved them!


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