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Preheat oven to 350. Put cupcake liners in muffin tin.
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In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda.
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Set aside.
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Set the eggs out on the counter to come to room temperature while you beat the butter and sugar.
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In the bowl of a stand mixer, beat butter on medium speed until softened and pliable.
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Add the sugar and beat until light and fluffy, about 4 minutes.
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Add the avocado and beat another minute to incorporate.
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Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
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Add the eggs one at a time, beating 1 minute after the addition of each egg.
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Beat in vanilla extract.
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Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture.
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Beat just until combined.
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Pour into cupcake liners until they are about 3/4 full.
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Put a dollop (about a tsp) of dulce de leche on top of each liner full of batter and swirl around with a butter knife.
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Bake for 15-20 minutes or until a toothpick inserted comes out clean.
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Let cool for five minutes in pan and then remove to a wire rack.