Spinach and Almond Cupcakes

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

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.

I often make my little ones spinach shortbread – they’re a wonderfully vibrant green colour. For now, here’s the recipe for my light and moist spinach cupcakes.

Get the recipe for Spinach and Almond Cupcakes

5.0 from 1 reviews

Spinach and Almond Cupcakes

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Kate @ Veggie Desserts

Recipe type: Desserts

Serves: 12

Ingredients

• 200g (7oz) fresh spinach leaves (or frozen chopped spinach)
• 3 large free-range eggs
• 1 tsp almond extract
• 150g (3/4 cup) sugar
• 100g (1/2 cup) applesauce
• 100ml (1/3 cup) rapeseed or vegetable oil
• 2 tbsp lemon juice
• 250g (2 cups) plain flour
• 2 tsp baking powder
• ½ tsp salt

Instructions

1. Preheat oven to 180c/350F. Line a muffin tin with paper cases.
2. 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.
3. Beat the eggs, almond extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.
4. 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.
5. 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.

3.5.3208

These spinach cupcakes taste delicious with coconut cream icing.

Looking for more spinach cakes? Try my Spinach and Coconut Yogurt Cake!

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