Key Lime Spinach Cupcakes

 

Emerald green cupcakes include a nutritious ingredient in the batter, spinach puree! However, the secret remains secure since what you taste is the flavor of fresh lime juice and zest.

 

Ingredients

 

10 ounces frozen chopped spinach (thawed but not drained)

1/4 cup vegetable oil

1/2 cup salted butter that is soft

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

5 teaspoons lime zest (divided)

4 tablespoons fresh lime juice

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup whole milk

1/2 cup sour cream

8 ounces cream cheese

5 cups powdered sugar

1 pinch salt

lime slices (quartered, for garnish)

 

Preheat the oven to 350 Fahrenheit. Prepare 18 muffin cups with paper liners. Calculate out 1 cup of frozen, undrained spinach. Make cupcakes as follows: In a food processor or blender, puree the thawed spinach, its liquid, and the oil until very smooth, stopping to scrape down the sides as required, about 1-2 minutes. Place aside. In a large mixing bowl, cream together the butter and granulated sugar on medium speed. Incorporate the eggs one at a time, beating after each addition until the yolk is completely gone. Mix in the vanilla extract, 1 tablespoon lime zest, 3 tablespoons lime juice, and the spinach puree. The mixture will seem curdled.