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–+ servings
green frosted miniature cake bites

Moss Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine Fusion
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 hand mixer or stand mixer
  • 1 Fine mesh sieve
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 food processor or blender

Ingredients
  

  • 1 cup fresh spinach leaves tightly packed
  • 1/4 cup fresh parsley leaves loosely packed
  • 3/4 cup whole milk room temperature
  • 3/2 cup all-purpose flour sifted
  • 3/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil neutral-flavored
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest finely grated
  • 1/2 cup unsalted butter softened
  • 8 ounce cream cheese softened
  • 2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 pinch fine sea salt
  • 2 leftover cupcakes or cupcake tops crumbled
  • 1 tablespoon powdered sugar optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • Add spinach, parsley, and milk to a blender or food processor and blend until the mixture is very smooth and vibrantly green.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt, then set aside.
  • In another bowl whisk sugar, eggs, vegetable oil, vanilla extract, and lemon zest until smooth and slightly thickened.
  • Pour the green milk mixture into the egg mixture and whisk until fully combined.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry flour remains.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until the tops spring back lightly and a toothpick comes out clean.
  • Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the tin and let them cool completely on the wire rack for about 25 minutes.
  • While the cupcakes cool, beat the softened butter and cream cheese together with a mixer until smooth and fluffy.
  • Gradually add the powdered sugar, vanilla extract, and salt to the cream cheese mixture and beat until creamy and spreadable.
  • Once the cupcakes are completely cool, choose 2 cupcakes (or just the domed tops) and crumble them into fine crumbs in a small bowl.
  • If desired, sift powdered sugar over the crumbs and rub them between your fingers to create a lighter “mossy” texture.
  • Pipe or spread a layer of cream cheese frosting over each cupcake, leaving a slight dome.
  • Gently press the green crumbs onto the frosting to fully cover the tops and create a moss-like appearance.
  • Chill the decorated cupcakes in the refrigerator for 15–20 minutes if you want the frosting to firm up before serving.

Notes

For the brightest color, use fresh, tender spinach and blend it thoroughly so there are no visible leaf bits, and avoid overbaking the cupcakes, which can dull the green hue and dry them out. Make sure the cupcakes are completely cool before frosting, or the cream cheese topping will melt and slide. If your frosting seems too soft, chill it for 10–15 minutes and beat briefly before using. You can bake the cupcakes a day ahead and store them covered at room temperature, then frost and “moss” them on the day of serving. For extra flavor variations, add a little more lemon zest or a drop of almond extract, and if you need the green color to be more intense for presentation, you can supplement with a drop or two of gel food coloring without affecting the taste.
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