Makes 15 cupcakes
Cupcake Ingredients 1 box of white cake mix ½ teaspoon vanilla extract 1 cup unsweetened applesauce 3 cups fresh baby spinach leaves 3 large egg whites
Cupcake Directions 1. Preheat oven to 350°F. Prepare a 12-cup muffin tin by lining it with muffin cup paper liners or parchment liners. 2. In a blender, add spinach leaves and applesauce. Purée until silky smooth. 3. In a large bowl, combine the dry boxed cake mix, spinach purée, vanilla, and egg whites. Using a stand mixer, or hand mixer, beat the batter for 2 minutes. 4. Portion out batter, evenly, into the prepared muffin tin. Bake for 16-20 minutes or until a toothpick inserted into center of a cupcake comes out clean. Allow to cool completely before frosting.
Frosting Ingredients
1/3 cup unsalted butter, room temperature
2 oz. full-fat cream cheese, room temperature
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
1 ½- 2 Tablespoons Bailey’s Irish Cream
Frosting Directions 1. In the bowl of a stand mixer, using the paddle attachment, beat together cream cheese and butter on medium-high speed until the mixture is light and fluffy.
2. Add salt and mix for 20 seconds. Add vanilla and mix for 20 seconds. Switch mixer speed to low and slowly add the powdered sugar until thoroughly combined. Switch mixer to medium-high speed and whip for 2-3 minutes. Add the Bailey’s Irish Cream and beat until smooth and spreadable.
3. Spoon frosting into a piping bag and chill for 30 minutes. Pipe onto cooled cupcakes.
Tip
Use a spatula to mix the powdered sugar into the mixture rather than using low-speed setting on mixer. It keeps the powdered sugar from going everywhere.
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