Pistachio Avocado Cupcakes

2015-02-16
  • Yield : 24
  • Prep Time : 25m
  • Cook Time : 19m
  • Ready In : 44m

It was my birthday yesterday, so I decided to do something a little special for a treat.
Yup, I made my own birthday cupcakes. While Kevin is a great cook, if I let him bake it would technically be Betty Crocker making my cupcakes.:|

I was out of butter, so I decided to substitute an avocado and oil combination, but I started thinking – green – green cupcakes. PISTACHIO!

I didn’t have too many pistachios, but I do have a vitamix!

When substituting nut flours in a cake mix, you can sub up to half the flour total before you ruin the texture. I decided on 1/3rd the total flour in part because that’s how many pistachios I had!

If you grind your own nut flour, don’t run the grinder continuously! Just pulse repeatedly taking a pause after every third pulse. Otherwise, you will end up with nut butter!

These cupcakes work great without the nut flour, just use all purpose instead.

Kevin usually doesn’t warm up to new ideas to quickly. Avocado in cupcakes?!? I waited until everyone was saying “OMG these are so good” before telling them about the avocado! They were all duly impressed and LOVED these!!

They are light and soft, and melt in your mouth!

I’d love to make a whipped cream frosting for them next time to accent the light fluffy flavor and texture of the cakes, but living in the mountains makes it difficult to run out to a store, so I went with Butter Icing, which worked beautifully as well.
(If you’re wondering – Kevin brought butter home by the time I made the icing!;))

These were a huge hit, and I had immediate recipe requests!

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup pistachio flour (or all purpose)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup sugar
  • 2 eggs
  • 1 avocado, ripe
  • 3/4 cup vegetable oil
  • 2/3 cup + 1 tbsp. milk

Method

Step 1

Preheat oven to 350F. Grease and flour or line cupcake pan.

Step 2

Use a fork to mash a whole ripened avocado in a small bowl and set aside.

Step 3

Combine dry ingredients, reserving 1 tbsp. sugar, and set aside.

Step 4

Using a mixer, beat eggs with 1 tbsp. reserved sugar until light & fluffy (about 5 minutes).

Step 5

Drizzle oil into eggs with mixer running.

Step 6

Add avocado and mix.

Step 7

Alternate adding dry ingredients and milk starting and ending with dry mixture.

Step 8

Fill cupcake tins to 2/3 full and bake 18 - 20 minutes. (I found 18.5 minutes was perfect for mine, but every oven is different.)

Step 9

Cupcakes are done when a toothpick inserted through center comes away clean. Let cool on wire rack.

Comments (26)

  1. posted by krysprincess on February 16, 2015

    sounds delicious although these look like vanilla cupcakes

      Reply
    • posted by admin on February 17, 2015

      I expected them to be greener too, the have just a slight tinge to them. That may be a good thing if you’re serving picky eaters lol.

        Reply
  2. posted by md kennedy on February 17, 2015

    How unique! I’ll have to make these for my hubby!

      Reply
    • posted by admin on February 18, 2015

      These were gobbled up fast here – Let me know how you like them!:)

        Reply
  3. posted by Suzette Gorrell on February 27, 2015

    Pistachio avocado is one of my favorite recipes ever. It doesn’t matter what it is in, I LOVE it! Thank you for sharing this!

      Reply
    • posted by admin on February 27, 2015

      Then you will love these. Some of the best cupcakes I ever made!!

        Reply
  4. posted by susan king on February 28, 2015

    These sound really good and look so pretty. Love the color !!

      Reply
  5. posted by Jayne on June 24, 2015

    It’s interesting how ingredients like Avocado are showing up in cupcake recipes and going outside the norm.

      Reply
    • posted by YogurtHydro on June 27, 2015

      Avocado is great as a butter replacement for this recipe. Honestly, I shouldn’t answer blog comments when I’m hungry – I may need to go make these again in a few minutes lol.

        Reply
  6. posted by Alina Conn on June 24, 2015

    I love both pistachios and avocados. I’m loving this recipe.

      Reply
    • posted by YogurtHydro on June 27, 2015

      You should try this one, they were fantastic!

        Reply
  7. posted by Ashley Perez on June 24, 2015

    My dad would love this.

      Reply
  8. posted by Starla B on June 24, 2015

    What a delicious combination! I love both of these and I know my Nana would love them too! Yum!

      Reply
  9. posted by Mai Tran on June 25, 2015

    I am also truly impressive with avocado. I must make these to taste!

      Reply
  10. posted by Laura m on June 25, 2015

    Mm mm looks so good!

      Reply
  11. posted by Linda Manns Linneman on June 29, 2015

    These sound so good and different than anything I have made before. Thank you so much for sharing – I will be giving these a try soon

      Reply
    • posted by YogurtHydro on July 22, 2015

      Let me know when you make them, I’d love to see your review!

        Reply
  12. posted by Dorothy Dreyer on June 30, 2015

    Ooh, interesting. Never heard of this mix in a cupcake before but I’m totally willing to try it.

      Reply
    • posted by YogurtHydro on July 22, 2015

      I think you’ll be pleasantly surprised at how good these are! Let me know if you try them.:)

        Reply
  13. posted by Marija on July 6, 2015

    Thank you for sharing!!!

      Reply
  14. posted by marcy baldock on July 17, 2015

    never thought of avocado in cupcakes. gonna have to try.

      Reply
    • posted by YogurtHydro on July 22, 2015

      You’ll love it, these were great. I know this because Kevin is the pickiest eater I know, and he loved these.;)

        Reply

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