Avocado Lime Cupcakes with Avocado Lime Buttercream

Cupcakes from overhead
The weather here in Minnesota is creating an epidemic of spring fever and we have not been spared. Dinner has been from the grill a couple times in the past few days and yesterday Pete hauled out some of our patio furniture and lit the fire table. We went hiking in a nearby park, and then experienced our first patio dining of the year at a local restaurant/bar. Today, more time spent outside and Pete even went kite-flying. As much as we love winter, this early spring is great and everyone seems to be in a fantastic mood!

The last couple years when St. Patrick’s Day approached, we’ve still been knee-deep in snow, so we feel especially giddy with shirt-sleeve weather to celebrate the holiday. While not a dessert you’ll probably find in a Dublin bakery, the light green hue of these cupcakes makes them perfect for that St. Patrick’s Day office potluck where all the food is supposed to be green, and yet no yucky artificial coloring is required.

The avocado lends a moistness and buttery aspect to the cupcakes and the lime offers an unexpected burst of citrus. With a lovely light green color, the frosting is wonderful with its subtle lime tartness and avocado creaminess. Pete and I each ate one and agreed they are delicious! The rest I’m packing up to take to work tomorrow—we can’t be trusted to keep our hands off them the additional day until it’s actually St. Paddy’s. Enjoy!
Lime ZestJuicing LimeCupcakeCupcakes

Avocado Lime Cupcakes with Avocado Lime Buttercream

 Adapted from Robin Asbell’s Big Vegan

Cupcakes:

1 cup white whole wheat flour or whole wheat pastry flour

¾ cup unbleached all-purpose flour

2 teaspoons lime zest, plus more for garnish

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

¼ cup mashed avocado

2 tablespoons grapeseed or canola oil

1 cup organic granulated sugar

1 cup almond milk

1 tablespoon freshly squeezed lime juice

½ teaspoon pure vanilla extract

Frosting:
½ cup mashed avocado

2 tablespoons freshly squeezed lime juice

½ cup non-hydrogenated shortening (Spectrum is the brand I use)

3 cups powdered sugar

To make the cupcakes: Preheat oven to 350 degrees F. Line 12 muffin cups with muffin papers or grease and flour the cups.

In a large bowl, combine the flours, lime zest, baking powder, baking soda and salt. In a medium bowl or blender, puree the avocado until very smooth then mix in the oil (this can be done with a whisk if you don’t feel like dirtying the blender). Stir in the granulated sugar, then the milk, lime juice and vanilla. Stir the liquids into the dry mixture, mashing if there are any lumps, just until combined, taking care not to over-mix. Divide batter among the prepared muffin cups and bake until a toothpick inserted in the center of a cake comes out clean, about 18-20 minutes. Let the cupcakes cool in the pan on a rack. Remove from pans once cooled.

To make the frosting: In the bowl of a stand mixer (or use a hand mixer), mix the avocado and lime juice until smooth. Add the shortening and powdered sugar and mix until combined. Increase mixer speed to high and beat for a couple minutes until smooth and fluffy, scrapping down the sides when necessary.

Pipe or spread frosting onto cooled cupcakes and sprinkle with additional lime zest. Store, covered, in the refrigerator and let them come to room temperature before serving. Makes 12 cupcakes.

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