Spinach Cupcakes with Orange Frosting
Servings: 16 cupcakes
- 1 cup sugar
- 1¾ cups cake flour
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ cup light olive oil
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- ⅔ cup finely chopped spinach
Orange Whipped Cream Cheese Frosting
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 pinch salt
- ½ teaspoon vanilla extract
- ⅔ cup heavy cream
- 1 teaspoon orange zest
Preheat your oven to 340°F (170°C) and line a cupcake pan with paper liners.
In a food processor, combine the spinach and canola oil. Process until it forms a purée and set aside.
In a medium bowl, combine the sugar, cake flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the eggs, sour cream, and the spinach mixture.
Add the flour mixture and stir until just combined.
Fill the cupcake liners evenly and bake for 14 to 16 minutes. Transfer them onto a wire rack immediately and let them cool completely.
In a bowl, whip the heavy cream until it forms stiff peaks.
In a separate bowl, beat the cream cheese until fluffy. Add the powdered sugar, salt, vanilla, and orange zest and continue to beat.
Fold in the heavy cream until combined.
Fill a piping bag with the frosting and pipe onto each cupcake.
Serving: 1cupcake | Calories: 269kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 195mg | Potassium: 70mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1077IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg