Almond Spinach Cupcakes

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

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.

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

get the almond spinach cupcakes recipe

Did you make this spinach cupcakes recipe? Please let me know how it turned out for you!
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📖 Recipe

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 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes 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.