Brown Sugar Banana Cupcakes with Avocado Frosting

For the cupcakes:
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

Combine flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 15–18 minutes. Let cool completely.

For the frosting:
Remove avocado meat and add to the bowl of an electric mixer.

Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. More sugar can be added if you’d like the frosting thicker. Frost the cupcakes.

Frosting can be stored in the fridge for up to 3 days. I recommend refrigerating the cupcakes.

Makes 20 cupcakes.