Avocado Cupcake Recipe Vegan: Easy, Moist, and Delicious

Welcome to a delightful twist on your classic cupcake—introducing the Avocado Cupcake recipe that’s completely vegan, moist, and packed with wholesome ingredients. Avocados add a creamy texture and natural richness that makes these cupcakes incredibly soft and flavorful without the need for dairy or eggs.

Whether you’re vegan, lactose-intolerant, or simply looking to try something new, these cupcakes are a perfect treat for any occasion.

This recipe balances the healthy fats from avocado with just the right amount of sweetness and a hint of vanilla, resulting in a dessert that feels indulgent yet nourishing. Plus, it’s pretty straightforward to make, even if you’re new to vegan baking.

So, grab your mixing bowls and get ready to bake some irresistible avocado cupcakes that everyone will love!

Why You’ll Love This Recipe

There are so many reasons to fall in love with these vegan avocado cupcakes. First, avocados provide a natural creaminess that replaces traditional butter and eggs, making the cupcakes tender and moist.

You don’t have to sacrifice texture or flavor when opting for a vegan treat.

Secondly, they are packed with nutritious goodness—avocados bring healthy fats, fiber, and essential vitamins to your dessert. This makes these cupcakes a guilt-free indulgence that can satisfy your sweet tooth while nourishing your body.

Lastly, this recipe is incredibly versatile. You can easily customize the frosting, add mix-ins like chocolate chips or nuts, and even experiment with different flours.

It’s a great starting point for anyone looking to explore vegan baking!

Ingredients

• 1 ripe avocado (about 150g, mashed)
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) unsweetened almond milk or any plant-based milk
• 1 tsp apple cider vinegar
• 1 1/2 cups (190g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup (60ml) vegetable oil or melted coconut oil
• Optional: 1/2 cup vegan chocolate chips or chopped nuts

Equipment

• Muffin tin or cupcake pan
• Cupcake liners
• Mixing bowls
• Hand mixer or stand mixer (optional, but helpful)
• Measuring cups and spoons
• Spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mash the avocado in a bowl until smooth and creamy, making sure there are no lumps.
3. In a separate large bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating vegan buttermilk.
4. Add the sugar, oil, and vanilla extract to the vegan buttermilk mixture. Whisk until well combined.
5. Mix in the mashed avocado until fully incorporated.
6. In another bowl, sift together the flour, baking soda, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
8. If desired, fold in vegan chocolate chips or nuts for an extra touch of flavor and texture.
9. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove from oven and let the cupcakes cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

For the best texture, use ripe avocados that yield easily to gentle pressure. Overripe avocados can make the batter too runny.

Try swapping the all-purpose flour with whole wheat pastry flour or oat flour for a healthier twist. You can also add a teaspoon of cinnamon or cardamom to the batter for a warm, spicy note.

For frosting, a simple vegan cream cheese frosting pairs beautifully with these cupcakes. Alternatively, try a coconut whipped cream frosting or a chocolate avocado frosting for a healthier option.

If you want to make mini cupcakes, reduce the baking time to around 12-15 minutes and keep an eye on them as oven times vary.

Nutrition Facts

Serving Suggestions

These avocado cupcakes are perfect for any occasion, from casual tea time to birthday parties. Serve them with a scoop of your favorite vegan ice cream or a dollop of coconut whipped cream for an extra special treat.

For a refreshing contrast, pair these cupcakes with a cup of green tea or a homemade Green Goodness Juice. You can also explore other vegan baked goods like Kodiak Banana Muffins or try your hand at a sweet vegan Lazy Cookie Cake.

Conclusion

This vegan avocado cupcake recipe is a testament to how delicious and satisfying plant-based baking can be. Using simple, wholesome ingredients like ripe avocado, plant-based milk, and natural sweeteners, you create cupcakes that are tender, moist, and packed with flavor.

The recipe is easy to follow and adaptable to your preferences, whether you want to add mix-ins or change up the frosting.

These cupcakes are an excellent way to impress friends and family with a healthy twist on a classic dessert. If you’re interested in exploring more vegan-friendly recipes, don’t forget to check out our collection of delicious treats like the Kikkoman Stir Fry Sauce Recipe or nourishing vegetable dishes such as the Half Runner Beans Recipe.

Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Avocado Cupcake Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Delicious and moist vegan avocado cupcakes made with wholesome ingredients. Perfect for a healthy dessert or snack.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “12 cupcakes”, “recipeIngredient”: [“1 ripe avocado, mashed”, “1 cup almond milk”, “1 cup organic cane sugar”, “1/4 cup vegetable oil”, “1 1/2 cups all-purpose flour”, “1 tsp baking soda”, “1 tsp baking powder”, “1/2 tsp salt”, “1 tsp vanilla extract”, “1 tbsp apple cider vinegar”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line a cupcake pan with liners.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk almond milk and apple cider vinegar; let sit for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Mix mashed avocado, sugar, oil, and vanilla into the almond milk mixture.”}, {“@type”: “HowToStep”, “text”: “In another bowl, combine flour, baking soda, baking powder, and salt.”}, {“@type”: “HowToStep”, “text”: “Gradually add dry ingredients to wet ingredients and mix until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour batter into cupcake liners, filling each about 2/3 full.”}, {“@type”: “HowToStep”, “text”: “Bake for 18-20 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool cupcakes on a wire rack before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “2 g”, “fatContent”: “9 g”, “carbohydrateContent”: “24 g”}}