Brown Sugar Banana Cupcakes with Avocado Buttercream Icing

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I know, right?! Sounds disgusting. But hear me out…

I found it online (surprisingly, not from Pinterest this time), and decided to try it…even though I don’t like avocados…

First of all, this was my first time using my new Classic Kitchen Aid!!! (You can read about how I got it here)

My opinion of these? I LOVED the cupcake part, but didn’t love the icing…but that’s probably because I don’t like avocados. It wasn’t horrible, and it wasn’t for me. 

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Thanks to everyone who was a taste tester for this experiment!

My roommate Carolyn‘s opinion of these? She didn’t like ’em…she liked the cupcake, and she liked the icing, but she didn’t like them together. Weird.

My favorite ASL teacher Judy‘s opinion of them? Very good! And interesting…(after she told me it looked like mold and would make people sick…haha)

Two random guys‘ opinions of them? Very good!

My ASL Club Officer’s and advisor’s opinions (Thanks Seth, Melissa, Diana, Trish, and Brandon)? Very good!

Brandon said you can’t really taste the avocado…it’s very sweet.

So there you have it! 8.5 out of 10 testers loved them! 85% success rate? I say you HAVE to make them now.

Are you ready to try ’em? 

This makes 12-20 cupcakes, depending on how full you fill the liners…I made 16 cupcakes

I recommend refrigerating the cupcakes!

Here’s what you’ll need for the cupcake:
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup butter, melted (1 stick)
1 1/3 cups flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
3 large ripe bananas, mashed

Here’s what you do:
1. Preheat oven to 350 degrees F
2. Line a cupcake tin with liners
3. In a bowl, whisk egg
4. Add brown sugar
5. Mix until smooth
6. Stir in vanilla extract
7. Add sour cream and melted butter
8. Mix
9. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, and nutmeg
10. Mix dry ingredients with wet 
11. Add mashed bananas 
12. Mix until the batter comes together. The batter will be thick.
13. Scoop into liners
14. Bake for 15-18 minutes
15. Make the icing while you let the cupcakes completely cool

Baking is so much faster when you have a Kitchen Aid!!

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Here’s my cooling cupcakes!

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Now it’s time for the icing!

Here’s what you need:
2 ripe avocados
2 Tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
pinch of salt

Here’s what you do:
1. Cream the avocados and butter together until smooth
*(Confession: This was my first time cutting up an avocado [remember, I don’t like them!], so I was so ridiculous that I Googled it…so if you need to know how to cut and peel an avocado, this is the page I used to learn! I thought it was really easy and fun!)*
2. With the mixer on low speed, add powdered sugar one cup at a time
3. Sprinkle in a pinch of salt
4. Add the vanilla
(More sugar can be added if you’d like the frosting to be thicker)
5. Frost the cupcakes!

The icing is such a beautiful green color!

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Frosting can be stored in the fridge for up to 3 days. I recommend refrigerating the cupcakes. And I also recommend sharing them with your friends, and letting me know how yours turned out!

And let me just reiterate…I love my Kitchen Aid! It makes baking so much easier and faster! And considering that I bake cupcakes at least every other week, it’ll definitely be loved forever!

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2 Comments

Filed under Cupcakes

2 responses to “Brown Sugar Banana Cupcakes with Avocado Buttercream Icing

  1. Seth

    They were delicious!! Thank you for sharing! =)

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