Vegan MoFo 4: Burrito cupcakes with guacamole frosting

After the Eggplant Parmigiana cupcakes another savory recipe. Today it’s time for burritos to turn into cupcakes. As for the other savory recipe I do suggest to warm the sauce a bit and fill the cupcakes before serving, otherwise the cake would get wet.

I’m going to have one for my slasher movie night!

burrito cupcakes with guacamole frosting due
Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup soy milk at room temperature
1/3 cup canola oil

For the guacamole frosting
1 avocado
1/2 onion minced
1 tomatoe cubed
1 lime juice
cilantro leaves minced
extra-virgin olive oil
pinch of salt

For the filling
1 red onion
1 garlic clove
5 tomatoes or canned tomatoes
2 cups red bean
1 cup corn kernels
1 bell pepper chopped
extra-virgin olive oil
pinch of salt

For the decoration
slices of lime
cilantro leaves minced
white pepper

Start by preparing the filling. If you are using fresh tomatoes, slice the skin and put them into hot water for a few seconds. This procedure allow the skin to come off easily. Peel, extract and discard the seeds and cube.
Slice red onion and wash beans and corn kernels. Heat extra-virgin olive oil in a pan, add onion, garlic and bell pepper and gently sizzle for 5 minutess. Add tomato cubes or canned tomatoes, pinch of salt, sugar and cook with a saucepan lid for 10 minutes. Add red beans, take off the lid and reduce the sauce. Turn off the heat and let it rest.

Preheat the oven to 180°.

For the batter whisk in a bowl soy milk and canola oil. In another bowl measure out flour, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes, remove the pan from the oven and allow to cool completely.

For the guacamole frosting cut avocados in half, remove the seed and scoop it out from the peel. In a bowl mash avocado with a fork, onion minced, tomatoe cubed, cilantro minced and salt. Pour lime juice, extra-virgin olive oil and whisk until combined.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the filling and replace the top.
I suggest to warm the sauce a bit and fill the cupcakes before serving, otherwise the cake would get wet.
Spread the frosting on the top of each cupcake, garnish with a slice of lime and sprinkle fresh black pepper and coriander minced.

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43 comments
  1. This is basically, no seriously, genius! Now if only I could get my stomach to allow me to eat avocados….

  2. What a clever concept! I’ve had avocado on brownies, but never on “cupcakes”, I guess you can make them savory! You are a genius!

  3. OHHHH seriously? I thought you’d outdone yourself with the Eggplant “Parm” cupcakes… but BURRITO CUPCAKES?!??! Yes, please.

  4. India said:

    oh that cupcake made me giggle! I”m hooked on your craziness!

  5. Ha! Slasher movie + wicked cupcake sounds like an excellent combination.

  6. OH DAMN. I haven’t made cupcakes in forever because I’m not super into sweets, but these are so where my palette is at!

  7. The idea of a savoury cupcake like this is pure genius, well done, I can’t wait to try this one!

  8. This sounds extremely delicious! I love the guacamole frosting!

  9. you better believe I am gonna make these in the near future. so genius.

  10. What a fun dish – your creativity is great! Celeste 🙂

  11. Mihl said:

    This is way better than a burrito!

  12. These cupcakes keep getting better! How are you doing this!?? 🙂 Great stuff.. and lovely pic too!

      • Maybe you could try adapting “Masala dosa”? It’s a rice based pancake (you could make a brown rice flour cupcake), with potato filling (potato filling for the cupcake), served with coconut based chutney(chutney frosting). Found a comprehensive recipe here: http://www.vegrecipesofindia.com/mysore-masala-dosa

  13. Kelli said:

    This is brilliant! I make stuffed cornbread that is similar to this, but I like the compact, self-contained shape of your cupcakes much better. And the guacamole frosting is fantastic!

  14. Weird! And unbelievable awesome! I’m really diggin’ this whole savoury cupcake concept.

  15. Georgina said:

    What a fabulous idea… These are just brilliant!

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