Spinach Cupcakes with Strawberry Buttercream
Prep time
Cook time
Total time
Serves: 12
  • 200g (7oz) fresh spinach leaves (or frozen chopped spinach)
  • 3 large free-range eggs
  • 1 tsp vanilla extract
  • 150g (3/4 cup) granulated sugar
  • 100g (1/2 cup) apple sauce
  • 100ml (1/3 cup) rapeseed or vegetable oil
  • 2 tbsp lemon juice
  • 250g (2 cups) plain flour
  • 3 tsp baking powder
  • ½ tsp salt
For Strawberry Buttercream:
  • 100g (3.5 oz) strawberries
  • 150g (2/3 cup) butter, room temperature
  • 280g (2¼ cups) icing sugar
  1. ¡For the Spinach Cupcakes
  2. Preheat oven to 170C/325F. Line a muffin tin with paper cases.
  3. Puree the fresh spinach in a food processor, or with a hand held blender, until it is liquefied. If using frozen spinach, thaw it and squeeze out the excess water. Set aside.
  4. Beat the eggs, vanilla extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.
  5. In a separate bowl sift flour, baking powder and salt. Add the flour mixture to the spinach mixture, in thirds, and combine.
  6. Fill the muffin cups ¾ full and bake for approx 25 mins or until an inserted skewer comes out clean.
For the Strawberry Buttercream
  1. Puree the hulled strawberries and set aside. Beat the butter until creamy and beat in the icing sugar in thirds.
  2. Add the pureed strawberries, a little at a time, until a thick frosting consistency. Add a few drops of natural red food colouring if desired. Frost the cooled cupcakes as desired.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/spinach-cupcakes-with-strawberry-buttercream/