Spinach Cupcakes with Orange Frosting
Servings: 16 cupcakes
Calories: 269kcal
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Ingredients
Spinach cupcakes
- 1 cup sugar
- 1¾ cups cake flour
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ cup light olive oil
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- ⅔ cup finely chopped spinach
Orange Whipped Cream Cheese Frosting
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 pinch salt
- ½ teaspoon vanilla extract
- ⅔ cup heavy cream
- 1 teaspoon orange zest
Instructions
Cupcakes
- Preheat your oven to 340°F (170°C) and line a cupcake pan with paper liners.
- In a food processor, combine the spinach and canola oil. Process until it forms a purée and set aside.
- In a medium bowl, combine the sugar, cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the eggs, sour cream, and the spinach mixture.
- Add the flour mixture and stir until just combined.
- Fill the cupcake liners evenly and bake for 14 to 16 minutes. Transfer them onto a wire rack immediately and let them cool completely.
Frosting
- In a bowl, whip the heavy cream until it forms stiff peaks.
- In a separate bowl, beat the cream cheese until fluffy. Add the powdered sugar, salt, vanilla, and orange zest and continue to beat.
- Fold in the heavy cream until combined.
- Fill a piping bag with the frosting and pipe onto each cupcake.
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Nutrition
Serving: 1cupcake | Calories: 269kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 195mg | Potassium: 70mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1077IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg