Directions

1. Preheat oven to 350°F. Line 18 cups in muffin pans with paper liners. Measure thawed, undrained spinach; you should have 1 cup packed (save any extra for other uses).
2. Make cupcakes: Puree thawed spinach and its liquid and the oil in a food processor or blender until very smooth, stopping to scrape down the sides as needed, 1-2 minutes. Set aside.
3. In a large bowl, beat butter and granulated sugar on medium speed with a mixer until creamy. Add eggs 1 at a time, beating after each addition until the yolk disappears. Beat in vanilla, 1 tablespoon lime zest, 3 tablespoon lime juice, and the pureed spinach. Mixture will look curdled.