Brown Sugar Banana Cupcakes with Avocado Buttercream

I'm having a weird moment. Not personally, just with today's post.

There is something about weird strange food that urkes me to try it. I guess growing up I always stuck to the basics but as I get older wiser, I find myself wanted to try new thing all the time. Never had tofu before and it's scares the life out of me... but for some reason I had to try it, and it was amazing.

So why would putting an avocado into a dessert be any different? I love avocados and I love dessert... it's seems only natural, right? Ok, well maybe not so natural and more so weird but again, this is how I try something new. I mean, the faux ice cream I made was delicious and it called for the same kind of flavor ingredients so I am confident this treat would follow suit.

You might remember this post when I mentioned a giveaway I won for SoCal Avocados? Well, I told you I was going to have a lot of avocado recipes coming your way and I am sticking to that promise.

The cupcakes smelled the house of sweet banana bread and it took everything in me to not sneak a bite before the frosting was added, afterall, the whole weird mystery was the combination of the two.

Moist and light. The avocados made the creamiest flavor to add to the banana cupcakes and the presentation was just so colorful and pretty. I do understand that you have to mentally prepare before you take a bite into these delicious cuppies but once you get over the green, your mouth know buttercream goodness.

Now on to the weekend filled with brunches, cocktails, family time and Easter fun.

Brown Sugar Banana Cupcakes with Avocado Buttercream
Yields 12-20 cupcakes

Ingredients
1 1/3 cups whole wheat flour
1 1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
pinch of nutmeg
1 egg
3/4 cup brown sugar
1 tsp vanilla extract
3 large ripe bananas, mashed
1/4 cup sour cream
1/2 cup butter, melted

Avocado Buttercream Frosting, recipe below

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 Frosting
2 ripe avocados
2 tbsp butter, softened
1 tsp 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.

Photos by A Healthy Jalapeño
Recipe by How Sweet It Is

Last Post: Annie's White Cheddar and Asparagus Mac n' Cheese


Recipe featured on: Foodbuzz Top 9

Enjoy!