Just in time for Valentine's Day, here's a sweet recipe from Avocados by Katie Quinn. If you have doubts about using avocados in your baking repertoire, this recipe will put them to rest! Shop the full edition here, and read more about the author, Katie Quinn, here.

Recipe: Black Sesame Cupcakes with Avocado–Cream Cheese Frosting

MAKES 16 TO 18 CUPCAKES

FOR THE CUPCAKES:

1 cup all-purpose flour

1 tablespoon cocoa powder

1½ teaspoons baking powder

½ teaspoon kosher salt

½ cup (1 stick) unsalted butter, room temperature

¾ cup granulated sugar

2 eggs

2 teaspoons pure vanilla extract

¾ cup whole milk

2 tablespoons plus 1 teaspoon toasted black sesame seeds, divided

FOR THE AVOCADO-CREAM CHEESE FROSTING:

4 tablespoons (½ stick) unsalted butter, softened

2 ounces cream cheese, softened

1 avocado, roughly mashed

½ teaspoon pure vanilla extract

1 cup confectioners’ sugar

Make the cupcakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a separate, larger bowl, use an electric mixer to cream together the butter and sugar, then mix in the eggs, vanilla and milk. Slowly add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Stir in 2 tablespoons of the toasted black sesame seeds. Pour the mixture into the prepared cupcake liners, filling each one to about half an inch from the top. Bake for 25 minutes, until a tester inserted into the center of a cupcake comes out clean. Remove the pans from the oven and place them on a wire rack or trivet. Let the cupcakes cool completely in the cupcake pans before removing.

Make the frosting: Using an electric mixer, cream the butter and cream cheese together. Add the avocado and vanilla and mix thoroughly. Add the confectioners’ sugar bit by bit, mixing well until completely combined.

Top each cupcake with some frosting and sprinkle with the remaining teaspoon of black sesame seeds. Unfrosted, the cupcakes will keep in an airtight container at room
temperature for up to 1 week, and the frosting can keep in the refrigerator for 3 days, but will discolor more with each successive day due to oxidation.