Avocado Carrot Cupcake Recipe

It’s nearly winter, which means it’s the season I crave getting into my kitchen and baking up a storm. The only problem with this time of year is that California Avocados aren’t as readily available. Thankfully, there are farmers ready to help the avocado lovers out there by shipping tasty California Avocados right to our home. You can find a list of farmers saving the day, here.

Now that we’ve figured out how to stay stocked in avocados through the colder seasons, let’s get back to fall baking. How many of you have tried incorporating California Avocados into your baked goods? I started baking with avocados a couple of years ago and I have become a huge fan! Avocados not only provide a natural fat alternative to traditional fats and oils, they also add just a slight, nutty flavor to baked goods. Avocados also turn baked goods a pretty avocado green, which is fun and unique!

As you are baking this holiday season, think about what recipes you’d love to try substituting fresh avocados for. A great rule of thumb is to substitute half of the fat in a recipe with avocado. So, if a recipe calls for 1 cup of butter, do 1/2 cup of butter and 1/2 cup avocado pureed in a food processor. If a recipe calls for 1 cup vegetable oil, try subbing with 1/2 cup vegetable oil and 1/2 cup pureed avocado. Once you try baking with California Avocados, you’ll never go back!

This Avocado Carrot Cupcake Recipe is a simple, flavorful fall treat. It’s a great recipe to try your hand at baking with California Avocados. I hope you’ll give it a try. Enjoy!




Avocado Carrot Cupcake Recipe


  • 4 large eggs
  • 2 cups sugar
  • 1 ripe, Fresh California Avocado,  peeled, seeded, and pureed 
  • 1/2 cup vegetable oil
  • 1 Tbsp. pure vanilla extract
  • 2 cups flour
  • 1 Tbsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups grated carrots


  1. In a large bowl, beat the eggs, sugar, pureed avocado, vegetable oil and vanilla. Combine the flour, cinnamon, baking soda, baking powder, and salt; gradually add to egg mixture. Stir in carrots.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  3. Serve plain or top with your favorite Cream Cheese Frosting recipe.