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    Home » Recipes » Vegetable Desserts

    Almond Spinach Cupcakes

    Published: May 17, 2013 · Modified: Jul 24, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    In these almond spinach cupcakes, the flavour of spinach fades away beneath the almond. But it leaves a wonderfully green colour to the cupcakes!

    Cupcakes on a table.

    Spinach is a great vegetable to bake with. It keeps its wonderful green colour, but the flavour is always so subtle.

    I puree fresh spinach when I have it, but those frozen cubes of chopped spinach are very handy for a quick veggie dessert.

    Just defrost, squeeze out the excess water and bake.

    For now, here's the recipe for my light and moist spinach cupcakes.

    These spinach cupcakes taste delicious with coconut cream icing.
    Looking down at a cupcake.

    spinach dessert recipes

    Looking for more spinach dessert recipes? Try these cakes and treats!

    Vanilla Spinach Cake with Vanilla Frosting

    Sweet Spinach Muffins with Chocolate Chips

    Baked Lemon Spinach Doughnuts with Lemon Glaze

    Spinach and Coconut Yogurt Cake

    A cupcake with a bite out.

    get the almond spinach cupcakes recipe

    Did you make this spinach cupcakes recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

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    Cupcakes on a table.

    Almond Spinach Cupcakes

    Kate Hackworthy | Veggie Desserts
    In these almond spinach cupcakes, the flavour of spinach fades away beneath the almond. But it leaves a wonderfully green colour to the cupcakes!
    5 from 2 votes
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    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Desserts
    Cuisine American
    Servings 12
    Calories 203 kcal

    Ingredients
     

    • 7 oz (200g) fresh spinach (or frozen chopped spinach)
    • 3 large free-range eggs
    • 1 teaspoon almond extract
    • ¾ cup (150g) sugar
    • ½ cup (100g) applesauce
    • ⅓ cup (100ml) vegetable oil
    • 2 tablespoon lemon juice
    • 2 cups (250g) all-purpose flour (plain flour)
    • 2 teaspoon baking powder
    • ½ teaspoon salt

    Instructions
     

    • Preheat oven to 350F / 180C. Line a muffin tin with paper cases.
    • Puree the fresh spinach in a food processor, or with a hand held blender, until it is liquified. If using frozen spinach, thaw it and squeeze out the excess water.
    • Beat the eggs, almond extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.
    • In a separate bowl, sift the flour, baking powder and salt. Add the flour mixture to the spinach mixture and combine. Pour into the muffin cups.
    • Bake for approximately 15 minutes or until an inserted skewer comes out clean. If making this as a cake, increase cooking time to 35 minutes.

    Nutrition

    Calories: 203kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 5gCholesterol: 41mgSodium: 127mgPotassium: 221mgFiber: 1gSugar: 14gVitamin A: 1610IUVitamin C: 6mgCalcium: 62mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

     

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    Comments

    1. Lorelei

      April 22, 2017 at 1:58 am

      5 stars
      Yummy! I made these subbing Stevia for sugar and using 1/2 whole wheat flour. I love how moist they are. I couldn't even taste the spinach and it had a lovely green color. Thanks!

      Reply
    2. Kecia

      May 07, 2014 at 5:25 pm

      These look so wonderful! I love the icing!

      Reply
      • Kate Hackworthy

        May 07, 2014 at 8:09 pm

        Thanks Kecia. Dreadful picture (blushes), but they tasted great!

        Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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