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Steps
1
Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups; spray each liner with cooking spray.
2
Microwave spinach as directed on box. Rinse with cold water until cooled; drain well. In food processor, process cooked spinach to paste-like consistency. Measure out 1/2 cup of the spinach purée. (Save remaining spinach purée for another use.)
3
In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
4
Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.
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For food safety reasons, frozen vegetables must be cooked.
No food processor? No problem. Purée cooked spinach using a blender.
For a more decorated look, pipe frosting in a decorative swirl on top of each cupcake using 2 tubs of frosting. Fill a decorating bag fitted with a star tip, add your favorite Betty Crocker™ Rich & Creamy Frosting and pipe onto cupcakes.
For a fun easy treat, sprinkle cupcakes with candy sprinkles immediately after frosting.
Hesitant about spinach? You could try experimenting with better-for-you swaps and use 4 oz of unsweetened applesauce, mashed banana or Greek yogurt instead. Want more tips like this? Check out our article on common cooking and baking substitutions.
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