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spinach cupcakes
5 from 1 vote

Spinach Cupcakes with Orange Frosting

Course: Dessert
Cuisine: American
Keyword: spinach, St. Patrick's Day
Prep Time: 15 minutes
Cook Time: 15 minutes
Time to make frosting: 5 minutes
Total Time: 35 minutes
Servings: 16 cupcakes
Calories: 269kcal
Author: Ai Willis
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Spinach cupcakes

  • 1 cup sugar
  • cups cake flour
  • ½ teaspoon fine salt
  • ½ teaspoon baking soda
  • teaspoons baking powder
  • ½ cup light olive oil
  • 2 large eggs
  • cup sour cream
  • 1 teaspoon vanilla extract
  • cup finely chopped spinach

Orange Whipped Cream Cheese Frosting

  • 4 ounces cream cheese
  • 1 cup powdered sugar
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • 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.
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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