Brown Sugar Banana Cupcakes with Avocado Buttercream

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.

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.