This post may contain affiliate links. For more information, see our privacy policy.
A classic yellow cake recipe with much of the butter being replaced with heart-healthy avocado and vibrant Key Lime buttercream that swirls like a dream!
Fun... can you tell? That's what we've been having here at The Café for the last four months as we've been creating, cooking and photo shooting for The California Avocado Commission .We were given a list of assignments back in January and, though a number of them are still works in progress, we'll be sharing some of the completed projects over the coming weeks. I think you're gonna' flip when you see some of these recipes; unique, fun and delicious appetizers, entrees, sides and desserts .............. desserts? With avocado?
Oh my, yes! I was a bit skeptical when I saw the assignment for an California Avocado Birthday Cake. At first it just sounded a bit odd. But then again, lots of things have sounded a bit odd when I've first heard of them. Lots of wonderful things ... like "Google" (I thought that was the dumbest name EVER when I first heard it), or blog ("What in the world is a blog?", I asked my daughter when she told me she was starting one). So I've learned not to judge too quickly, but rather, give things a try.
I got to work on the cake and, after a number of tests and tweaks, I must say the results are quite spectacular. The cake is a fairly classic yellow cake recipe with much of the butter being replaced with heart-healthy avocado. The result is a very moist cake. The avocado does give just a slight tinge of green to the batter and, to me (and a few of my taste-testers), a bit of banana-like flavor.
And see that lovely green icing? Yup, it's got avocado too! Delicious, with vibrant key-lime flavor, the avocado lends a creaminess that makes it swirl and twirl like a dream! I used a 1M Wilton decorating tip, but you could also spread the yummy icing with a knife. If you're looking for a delightful, unique dessert for Memorial Day or any summer celebration, give these California Avocado Cupcakes w/ Key Lime Buttercream a whirl... or a swirl...you'll be glad you did!
P.S. You might recognize the recipe. It's the same one I used for this cake which I shared several weeks ago. As you can see from these two versions, the sky's the limit when it comes to decorating. I'd love to see your rendition!
Disclaimer:
We are compensated by The California Avocado Commission for our recipe development and photography, but the opinions are very much our own.
For the recipe, go to The California Avocado Commission website.
Ryan Moore says
Hello- I just got done making these cupcakes and they are delicious. My only question is, why is it that the cake part sticks to the pan liners? I ended up baking them a little longer than the time specified because they were still gooey at 20 minutes. Any insight on why this might have happened? Thanks for the recipe, it is awesome!
Chris Scheuer says
Hi Ryan, I'm glad you enjoyed these cupcakes. Every oven is a bit different so I'm glad you baked yours a bit longer. I'm not sure why they would stick other than the fact that they don't have as much fat in them. Mine were okay once they cooled. I do like to use the grease proof liners. Perhaps if you used the grease proof ones (Reynolds make some really pretty ones) you could spray them lightly with baking spray.
Lemons and Anchovies says
Can't tell you how gorgeous these cupcakes are. Everything about them is just perfect!
Erin @ Dinners, Dishes, and Desserts says
So jealous of your work with the avocado commission! What a gorgeous cupcake, and I love the key lime flavored frosting!
lena says
chris, you always create the most beautiful food and these cupcakes look fantastic! i wished i'm staying near you..to sample all these cupcakes, i promise i do the washing up for you, ok?
Lora CakeDuchess says
Your cupcakes and cakes are always so, so pretty. no wonder you are doing this for the California Avocado project, Chris. That frosting is so lovely!
Lenia says
This is not just a cupcake!This is sheer beauty!Congrats on this edible piece of art!!!
Kisses!
www.you-made-that.com says
I'm so impressed with your recipes like this one using avocados in desserts...who knew. I've got to try it out even just for pure novelty. The frosting does look really smooth and creamy and I do like the idea of these being much healthier for us. Great job!
Valerie says
You've certainly worked your magic with the avocados! These cupcakes are magnificent! 😀 (I'm still in awe over that cake too!)
Erin Dee says
Oh my goodness. The piping on these is unreal! I think these are the prettiest cupcakes I've ever seen. And the color... so pretty! I love that there's avocado in there. Hooray for avocados! 🙂
bellini says
I have heard of luscious avocados being used to make pudding so this just makes sense.
Jen Laceda | Tartine and Apron Strings says
Seriously, I can eat avocados forever! But not just any avocado! I prefer California ones. I heard that California avocados are richer in folate and omega-3's! To me, California avocados taste creamier and "sweeter" and more luxurious. The Florida ones, although richer in potassium, are lower in omega-3's, and they taste a little "blander" or flatter compared to their Californian brethren! The Mexican ones, forget those, they pale in comparison! Now, off to the Avocado Commission site for the recipe...
Debra Eliotseats says
Love the flavor combination! Another spectacular decorating job, too!
Lisa {Authentic Suburban Gourmet } says
I remember your stunning cake and it was hard to believe that avocados were in the cake. Now these beautiful cupcakes. Loving the green color and sounds like you are having a blast with creating such wonderful recipes. Happy Holiday Weekend!
Jennifer says
Wow - stunning photos!!!! You are very gifted.
Munatycooking says
This cupcake made me think of wedding parties, so elegant and mind blowing. The clicks are just beautiful!