Citrus Avocado Cupcakes Zoom

Citrus Avocado Cupcakes Recipe

Makes: Makes 24 cupcakes.
Skill Level: None
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Step 1

Preheat oven to 350°F. Place baking cups in standard muffin pan.

Step 2

In large bowl, combine flour, sugar, baking soda, salt and baking powder.

Step 3

In second large bowl, whisk eggs and pureed avocado until combined; whisk in oil, milk, lemon juice, lime juice, orange juice, 1 tablespoon orange zest and lemon zest; stir into flour mixture, just until combined. Pour batter into prepared pan.

Step 4

Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 5 minutes. Remove to cooling grid and cool completely.

Step 5

For icing, combine buttercream with remaining 2 tablespoons orange zest. Ice cupcakes; top with avocado and orange zest.

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all purpose flour

2 1/2 cups all purpose flour

granulated sugar

2 1/3 cups granulated sugar

baking soda

1 teaspoon baking soda


1 teaspoon salt

baking powder

3/4 teaspoon baking powder


2 eggs

avocado, peeled and pureed

1 large avocado, peeled and pureed

vegetable oil

1/3 cup vegetable oil


1/3 cup milk

lemon juice

2 tablespoons lemon juice

lime juice

2 tablespoons lime juice

orange juice

2 tablespoons orange juice

grated orange zest

3 tablespoons grated orange zest (divided)

grated lemon zest

1 teaspoon grated lemon zest

Slivers of peeled avocado

Slivers of peeled avocado (for garnish)

orange zest

orange zest (for garnish)

Vegetable oil spray

Vegetable oil spray




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large bowl

large bowl

Standard muffin pan

Standard muffin pan

Rubber Spatula

Rubber Spatula



Your homemade cupcakes will be even more tempting when you add a pretty peak of icing on top! We used tip 2A here, but any large round tip will work.

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Citrus Avocado Cupcakes is rated 3.0 out of 5 by 3.
Rated 1 out of 5 by from While this recipe is not difficult, it is pretty tedious. This would not be a bad thing if the results were spectacular. However, this has to be the worst recipe I have ever made. I am no novice by any means, and bake several times a week. I like to try new recipes, and have a huge collection. Well this one just got pulled out & put in the trash. Here is the situation. The batter was extremely thick, but upon baking, it liquefied and never set, even after adding an additional 7 minutes baking time! The result was a cupcake that was brown outside and MUSH inside, with the center collapsed. In addition, they puffed up out of the liners and the tops stuck to the Wilton cupcake pans. I did get exactly 24 cupcakes, so they were not overfilled. And I followed the recipe EXACTLY, with NO substitutions. I am also at normal altitude, and all my other cake recipes come out fine. This one is just no good, sorry.
Date published: 2013-11-26
Rated 4 out of 5 by from Was quite delicious - tastes a bit like fruit loops honestly. Definitely way more citrus than avocado. Good for the spring and summer. I used clementines instead of oranges. And added an additional teaspoon of milk. I did not get 24 cupcakes, I got 22 cupcakes and I used the Wilton batter spoons as well. And it was a fight to get that last one.
Date published: 2013-04-10
Rated 4 out of 5 by from The taste is more lemon-bitter. Perfect for a hot summer day, when you don't want to eat the sweet stuff. Next time I will use more milk. The dough was a bit firm instead of fluffy.
Date published: 2013-03-01
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