Cupcakes with avocado cream

Ingredients:

Vanilla cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 2/3 cup granulated sugar
• 165 g unsalted butter, melted
• 2 tsp vanilla extract
• 0.5 tsp orange zest
• 0.5 cups of milk
• Cooking spray
• Special equipment: 1 metal pan for 12 standard muffins or 24 mini muffins, paper liners

Avocado Buttercream

• 2 avocados (220g each), halved, pitted and peeled
• 165g unsalted butter, cut into 1cm pieces and softened
• 1/4 cup heavy cream
• 0.5 cup powdered sugar

Preparation:

1. Position the oven rack in the middle position and preheat to 350°F (175°C). Spray a metal muffin tin with cooking spray.
2. Cupcakes:
   
   In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the eggs and sugar until light and fluffy, about 1 minute. Continue whisking while gradually adding the butter, then the vanilla extract and orange zest. Add half the flour mixture to the wet mixture and stir with a spoon to evenly distribute. Add the milk, then the remaining flour mixture and stir, but do not beat.
3. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes (10-12 minutes for mini muffins), rotating the pan halfway through baking. Cool the cupcakes in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
4. Butter cream:
   
   Meanwhile, in a food processor, puree the avocado with butter until smooth. With the processor running, slowly pour in the cream. Add the powdered sugar and process until light green and fully combined, about 1 minute. Cover and refrigerate until ready to use.
5. Pipe the frosting onto the cooled cupcakes and serve.