Jalapeño Strawberry Cornmeal Cupcakes with Avocado Frosting

By Colleen Stem
September 4, 2015
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Author Notes: A hearty little cupcake packed full of flavor. Sweet, tangy, spicy.. everything your mouth wants you to put into it!Colleen Stem

Makes: 24 cupcakes

For the Strawberry Jalapeño Cupcakes

  • 1 1/2 cups gluten free flour blend
  • 1 1/2 cups cornmeal
  • 3/4 cup white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon apple cider viegar
  • 2 cups soy milk (or any nut or plant based milk)
  • 1/2 cup canola oil
  • 2 jalapeños
  • 1 1/2- 2 cups fresh strawberries

For the Avocado Icing

  • 1 ripe avocado
  • 2 1/2 cups powdered sugar
  • 1/2 lemon (zest and juice)
  1. Pre heat oven to 350 Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.
  2. In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapeños.
  3. Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool.
  4. While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth. The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice. Now Ice cupcakes and top with sliced strawberries.

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