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Red Velvet Mini Cupcakes (With Hidden Avocado)

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“I found this in the Weis Markets Healthy Bites magazine. Regular red velvet cupcakes get a makeover with the addition of avocado. It adds a healthier fat tobkeep the cake moist and a serving of veggies. Kids will never suspect a thing!”
READY IN:
40mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, cream sugar and avocado.
  2. Add egg, red food coloring, vanilla and vinegar; beat to incorporate.
  3. In a large bowl, combine flour, cocoa, baking powder, baking soda and salt.
  4. Add half of the buttermilk and half of the dry ingredients to the avocado mixture; stir to combine.
  5. Add the remaining buttermilk and dry ingredients and stir to combine.
  6. Spoon batter into 1 1/4" - 1 1/2" paper-lined muffin tins, about 1 tbsp per cupcake.
  7. Bake at 350 for 20 minutes until lightly golden brown. Cool before frosting.
  8. To make the frosting, in a medium bowl, beat the cream cheese, butter and avocado puree until fluffy.
  9. Beat in the powdered sugar, honey and vanilla.
  10. Refrigerate for 30 minutes before using.

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