Cupcakes and Muffins - no egg no milk no butter Recipes

Vegan Avocado Cupcakes

Eggless Dairy-Free Oil Free Avocado Cupcakes

These eggless, dairy free and oil free Vegan Avocado Cupcakes are super moist and so easy and fast to make.
Makes 6 cupcakes.
Servings 6 Cupcakes


  • 1 Avocado, mashed (100 g)
  • 1 tsp (5 ml) Lemon Juice / Vinegar
  • 1/4 cup (50 g) Superfine (Granulated) Sugar
  • 1/3 cup (80 ml) Water, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • Green Food Coloring Gel (1 or 2 drops)
  • 1 cup (140 g) All-Purpose Flour
  • 1 tsp (4 g) Baking Powder
  • 1/2 tsp (3 g) Baking Soda
  • Roasted Coconut, Pistachios and Cashew Nuts for toppings


  • Preheat oven to 350oF (180oC).
    Line a standard 6 cups cupcake pan with paper liners. Set aside.
  • Peel avocado, remove stone and drizzle with lemon juice or vinegar. Mash avocado until smooth with a fork.
  • To a bowl, add mashed avocado, sugar, water, vanilla extract and mix until sugar dissolves completely.
    To obtain a very smooth texture, you can also use a blender or food processor to mix the avocado, sugar, water and vanilla extract.
  • Then, add green food coloring gel to the mixture.
  • Sift in flour, baking powder and baking soda to the avocado mixture. Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Spoon batter into cupcake mold until 2/3 full.
    Top with roasted coconut, pistachios and cashew nuts.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.