Spinach Cupcakes with Irish Cream Frosting

By Renee's Kitchen Adventures

Published 03/18/2014

Spinach Cupcakes with Irish Cream Frosting


  • 1-15.25oz. boxed vanilla or white cake mix
  • 1 cup unsweetened applesauce
  • 3 cups organic baby spinach
  • For Frosting (not included in nutritional info):
  • 1/4 cup unsalted butter, softened
  • 2 oz. reduced fat cream cheese, softened
  • 1/4 tsp. salt
  • 1 tsp. pure vanilla extract
  • 2 cups (or more as needed) powdered sugar
  • enough Irish Cream liquor to make the frosting spreadable


  1. Heat oven to 350 degrees F. Line a regular sized muffin tin with paper liners.
  2. In food processor (recommended) or blender, process the spinach and the applesauce into a smooth puree.
  3. In a large bowl, combine the dry cake mix with the applesauce/spinach puree with an electric mixer until combined and then mix on med for about 2 minutes.
  4. Portion out the batter into the prepared muffin tin. (I got 13 cupcakes and used a scoop to fill the wells)
  5. Bake 15-20 minutes or until a toothpick inserted into centers comes out clean. Allow to cool completely before frosting.
  6. To make frosting: In large bowl, beat with an electric mixer the butter, cream cheese and salt until light and fluffy. Add in the vanilla extract. Slowly add the powdered sugar can beat with electric mixer until combined. Add enough Irish cream to make the frosting spreadable. Spread or pipe onto cooled cupcakes.

Yield: approx. 12 cupcakes

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.

Total time: 30 mins.

Tags: spinach, cupcakes, holidays, easy

Adapted from Itzy's Kitchen and A Little Nosh

Servings - approx. 12 cupcakes  Serving size - 1 cupcake NO FROSTING   PP per serving - 5P+

Cupcakes ONLY:  Calories - 171,  Total Fat - 1.5g,   Carb.- 37.7g,   Protein - 2.3g,   Fiber - 0.5g