Brown Sugar Banana Cupcakes with Avocado Buttercream
Brown Sugar Banana Cupcakes with Avocado Buttercream
Ingredients
Brown Sugar Banana Cupcakes
- 1 1/3 cups flour
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 1 egg
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
- 1/4 cup sour cream
- 1/2 cup butter, melted
Avocado Buttercream
- 2 ripe avocados
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- pinch of salt
Instructions
- 1
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
- 2
Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside.
- 3
In a bowl, whisk egg and add brown sugar, mixing until smooth.
- 4
Stir in vanilla extract.
- 5
Add sour cream and melted butter and mix.
- 6
Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick.
- 7
Using an ice cream scoop or 1/4 cup measure, scoop batter in liners.
- 8
Bake for 15-18 minutes.
- 9
Let cool completely.
- 10
Cream avocado and butter together until smooth.
- 11
With the mixer on low speed, add powdered sugar one cup at a time.
- 12
Sprinkle in a pinch of salt and add vanilla.
- 13
More sugar can be added if you'd like the frosting thicker.
- 14
Frosting can be store in the fridge for up to 3 days. I recommend refrigerating the cupcakes.


