THAT’S RIGHT, NOW I PUT SPINACH IN THE CUPCAKES. They’re festive for St. Patrick’s Day but so full of yummy vanilla goodness that the kids love them year round, and I don’t think twice about rounding out lunches with one (or even two).
We still use our whole wheat flour, adding a bit more staying power, but they still don’t even have more sugar than our trusty muffin recipes. In a pinch, you could even add spinach puree to a regular cake mix but this is an easy from-scratch recipe we’ve made several times now, with always-tasty results.
Super Spinach Cupcakes
Adapted from Weelicious Lunches
- 1/2 cup applesauce (unsweetened)
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup frozen spinach thawed, or 1 cup fresh baby spinach leaves
- 1/2 cup sugar
- 2 tablespoons olive oil
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Prepare mini muffin pan with liners, butter or non-stick spray.
Combine the first set of ingredients–applesauce, eggs, vanilla, spinach, sugar and oil–in a blender or food processor until you only see flecks of spinach. Add the flour, baking powder, soda and salt then pulse until everything is incorporated. Don’t over mix.
Fill each cup 2/3 full and bake for about 12 minutes. The tops should be spongy, bouncing back when you press down on them. Cool on a rack. Store in an airtight container in the fridge. Or freeze using a freezer bag–but wait until they’re completely cooled before storing.