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Chocolate Avocado Cupcakes with Dairy-Free Strawberry Frosting

These Chocolate Avocado Cupcakes with Dairy-Free Strawberry Frosting are a delicious healthy treat for your Valentine, or any special occasion. 

The cupcakes are so chocolaty and moist thanks to the avocado and cocoa combination and sweet just enough thanks to a low-calorie 100% natural Yacon syrup that can be replaced with honey.  They are made with almond flour and therefore are also gluten-free. The strawberry frosting is made from real strawberries, dairy-free buttercream, and powdered sweetener. 

cupcakes frosting ingredience

Ingredients you will need to make these Chocolate Avocado Cupcakes with Dairy-Free Strawberry Frosting:

  • Avocados – Use medium-ripe avocados for best results.
  • Eggs – Choose pastured or Omega-3 eggs.
  • Yacon syrup or Raw honey –  If you read my blog post about sugar, you already know about these two sweeteners. Yacon syrup has 1/2 the calories of regular sugar and is rich in prebiotics. Honey is also a lower-calorie sweetener with other great health benefits.
  • Cocoa powder – When choosing cocoa powder, choose organic Non-Dutch pure cocoa. 
  • Almond flour – Always use flour from blanched almonds. 
  • Vanilla extract – Choose pure vanilla extract from real vanilla beans, not vanilla-infused flavor. 
  • Baking soda – Always choose organic food-grade baking soda. 
  • Salt – I prefer Celtic salt for the mineral content, or Himalayan salt. 
  • Shortening – This will be used for dairy-free buttercream frosting. Use shortening made only from Red Palm Oil or a combination of Red Palm Oil and Coconut Oil. For the dairy version, use softened butter.
  • Powdered sweetener – Although both of these sweeteners contain Erythritol, I prefer Swerve powdered sweetener rather than Monk Fruit because it also contains oligosaccharides (inulin) prebiotics. 
  • Freeze-dried strawberries – These will be used to make a powder for the frosting. I found them in Trader Joe’s, but Whole Foods also carries them or you can find them online. 
  • Non-dairy milk – We will use a little bit of unsweetened almond milk or coconut milk.

cupcakes dough

Equipment

Measuring cups and spoons set

Mixing bowl

Food Processor

Nutri Bullet or Blender

Cupcake Form

Cupcake Liners

Frosting Decorating Kit

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cupcakes cooling rack

Chocolate Avocado Cupcakes with Dairy-Free Strawberry Frosting

Ingredients

For 6 cupcakes:

Frosting:

Directions

  1. Preheat the oven to 350°F. Either place all the ingredients into a food processor and blend until smooth or mash the avocado with a fork and then using a hand mixer, mix all the ingredients together. 
  2. Line a cupcake pan with cupcake liners and using a spoon fill them up with the dough.
  3. Place in a preheated oven and bake for 30-35 minutes or until done. 
  4. Cool completely before adding frosting.
  5. While the cupcakes cool, prepare the frosting. In a large bowl using an electric mixer, whip together the shortening or softened butter with the powdered Swerve. Add the strawberry powder and 3 teaspoons of the almond or coconut milk, adding a bit more if needed. Mix until the frosting is smooth. 
  6. Once the cupcakes are completely cooled, use a frosting decorating kit to frost the tops of the cupcakes. Store the cupcakes in a sealed container in the refrigerator for up to one week. Enjoy!

cupcakes main_2

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