Brown Sugar Banana Cupcakes with Avocado Buttercream.
Raise your hand if you think I’m weird.
Or… don’t. I’ve already seen enough hands. I’m beginning to develop a complex.
So here’s the deal. Like bananas? Like avocados? These cupcakes were made for you. Yes, you! I had you in mind all along. We have so much in common, FYI. It’s like we share a brain.
Someone I don’t share a brain with? Hmm… that would be my husband. This is made all the more evident considering he can calculate down to the penny just how much a pair of shoes that are 30% off + and extra 10% off will cost, while I sometimes try to count the 47 (48? 50?) states on my fingers and round my $78 grocery bill down to $50.
Pretty banana cupcakes with silky frosting that resembles Slimer? So cute, so sweet, so soft and fluffy? Mr. How Sweet’s worst nightmare. Only one way I could make it worse: adding coconut. I didn’t do that, by the way. I’m not mean.
So don’t feel bad if you want to slap me silly. If you’re looking at me like I have a third eye. If you think my taste buds have gone off the deep end. No. Don’t fret. It is scary yet adventurous in an oh-so-awesome way. Trust. You must have trust.
Trust is important in this mutual relationship of ours. I make (sometimes weird) things and you say “that looks so good!” or “that looks… interesting…” or “what were you thinking?!” Even when we both know that it is weird, that I am weird. Fortunately for you, looks can be deceiving. So make these weirdo cupcakes and please your tongue. Take a big chewy bite and experience the softest, smoothest cupcake with the freshest taste you can imagine. They will rock your (weird) world. I don’t lie.
Brown Sugar Banana Cupcakes
makes 12-20 cupcakes, depending on your scoop
1 1/3 cups flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1/4 cup sour cream
1/2 cup butter, melted
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 15-18 minutes. Let cool completely.
Avocado Buttercream
2 ripe avocados
2 tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
pinch of salt
Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. More sugar can be added if you’d like the frosting thicker. Frosting can be store in the fridge for up to 3 days. I recommend refrigerating the cupcakes.
Less weirdness coming tomorrow. That’s a (delicious) promise.
223 Comments on “Brown Sugar Banana Cupcakes with Avocado Buttercream.”
These were just amazing. I am a HUGE fan of avocados! Simply the best! Thanks for the recipe!
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OMG this is soooooo good! I’m in love with the avocado buttercream. I made them for my inlaws tomorrow but there may not be any left!
I like your style. I’ll definitely make sure to try these and tell you what happens:)
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Hi,
These look delicious and I want to try them for my daughter, however she’s lactose intolerant, allergic to eggs and rice and has gluten sensitivities. I’m wondering if you know of anything that I can substitute the eggs, sourcream and what type of gluten free flour would work with this recipe?
Thanks
These are simply one of the grooviest things I’ve ever seen. I’m always looking for ways to make my desserts sneakily healthier and I will definitely give these a try :)
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I just tried this recipe (just the cupcakes) and it tasted soooo good!! I wanted to try the frosting as well but we didn’t have any avocados at home.. But will definitely try it next time.
One question.. Can I possibly add more flour so the texture would be muffin-like? My sister thinks it’s too soft (like chiffon cake).. But she loves it nonetheless..
Hello! I love this recipe So much. I actually used the skeleton and changed almost everything because I needed to use what was in my cupboard. Although, I do think that following the recipe exactly would gain me quite a few hugs around my home. Thanks for the inspiration and I too Love Avocado and have been considering using it in a bread of some sort??…. I posted a link to what ended up being Banana Coconut cupcakes on your Facebook wall.
I have been wanting to try this recipe for so long, and I’m finally making them now! Any tips for making the frosting thicker, without adding more sugar? It’s already quite sweet but it’s too runny.
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he he, i loved your right up on this post. and i’m going use your recipe!
yeah not bad
Not until I moved to Texas from Asia, did I have avocado other than as a sweet treat . In Asia, avocado is usually made into a smoothie , ice cream or cake ( icing and cake). Banana cupcake with avocado icing sounds absolutely divine and interesting – can’t wait to try this combination. Thanks !
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I am making these. Tonight. RIGHT NOW. I love bananas and I love avocados. So these are PERFECT.
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Loving the sound of this. The avocado adding extra creamyness. Love the colour x
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So I just made these and they came out AMAZING and super moist and delicious….. But for the avocado buttercream I also added so lime juice and a little lime zest which made the flavors really POP!!! Super yummy recipe :)
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Will d avocado buttercream turn brown the next day? Would like to make this for my colleagues :)
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These are fantastic! Thank you for the recipe!
So I made the brown sugar banana cupcakes with avocado buttercream frosting not bad but I think next time I’m going to pair the avocado buttercream with A vanilla bean or a light lemon flavor cupcake
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