spinach olive oil cupcakes

Carrots can have a cake, so why can’t spinach?

For spinach cupcakes, I started with this spinach cake recipe and made a few adjustments.

  • – I added 1/4 tsp. more of baking powder
  • – I used one 10-oz. thawed box of frozen cut spinach instead of fresh spinach leaves. After blending it, you’ll have slightly more than 1 cup. You can take the extra blended spinach and add it to a soup or smoothie.
  • – I baked my cupcakes at 350 for 20 minutes
  • – I frosted them with cream cheese frosting

Now, the dirt. It had a good crumb, was moist and fluffy, but was kind of bland. It wasn’t too sweet, which was nice, but it didn’t quite have the fullness that a butter-based cake would have. I think that as spinach muffins (add a little bit more flour to make them more dense), these would be an excellent, healthier breakfast alternative to biscuits. And perfect for a St. Patrick’s day brunch. Although I’d probably still put butter on them :)

If you’re going the cake route, I would recommend adding more lemon juice or lemon zest to the batter, or peppermint oil to make a mint cake (with chocolate frosting). Yum!

For more food coloring-less St. Patrick’s Day baking, matcha green tea powder also works beautifully.

And if you’re feeling ambitious, you should tackle Not Martha’s Leprechaun Trap Cake.

Happy baking!

This entry was posted in baking.

2 Responses

  1. Your cupcakes look great! I would recommend using fresh spinach….it makes a difference in texture and taste :)

Leave a Reply

Your email address will not be published. Required fields are marked *