California Avocado Cupcakes with Key Lime Buttercream Frosting

Serves: 18


2 1/4 cups sifted cake flour (sifted before measuring)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. butter, at room temperature
1 ipe, Fresh California Avocado, seeded, peeled, and pureed till smooth with a food processor or blender (do not simply mash)
1 cup sugar
1 tsp. vanilla extract
2 large eggs
1 cup low-fat buttermilk
As needed Key Lime Buttercream Frosting (recipe follows)

Key Lime Buttercream Frosting

3 cups confectioner’s sugar
1/2 ripe, Fresh California Avocados, seeded and peeled
2 oz. butter, at room temperature
2 oz. cream cheese, at room temperature
1 lime, zest only, very finely zested
2 Tbsp. key lime juice (If key limes are unavailable regular fresh lime juice will work fine)
1 Tbsp. milk, or more as needed
1 tsp. vanilla extract

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit