Avocado Lime Cupcakes

Prepare the avocado: Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or blender. Add the lime juice and process until completely smooth, scraping down the sides as needed. You should have about 1 cup of puree.

Preheat and prep: Preheat your oven to 350°F (175°C). Line 14 cupcake wells with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. The mixture should be pale and creamy.

Add wet ingredients: Beat in the eggs one at a time. Add the avocado puree, vanilla, and lime zest, mixing until well combined. The batter will be a beautiful pale green color.

Combine: Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix just until combined after each addition.

Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.

Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The cupcakes will be incredibly moist - this is from the healthy fats in the avocado!

Make the frosting: Beat the softened butter until creamy and light, about 2 minutes. Gradually add the powdered sugar, mixing on low speed. Add the lime juice, lime zest, and salt. Beat on high for 2-3 minutes until fluffy.

Frost and garnish: Pipe the lime frosting onto the cooled cupcakes in generous swirls. Top with a thin lime slice or wedge and extra lime zest for a stunning California presentation.