Low-Carb Green Cupcakes

Name: Low-Carb Green Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American, British
Ingredients: 1 cup almond flour (100 g/ 3.5 oz); 1/4 cup coconut flour (30 g/ 1.1 oz); 1 tbsp powdered psyllium husks (8 g/ 0.3 oz); 1 1/2 tsp gluten-free baking powder; 1/4 tsp xanthan gum; 1/4 tsp sea salt; 1/2 cup granulated Erythritol or Swerve (100 g/ 3.5 oz); 1/2 cup unsweetened almond milk (120 ml/ 4 fl oz); 2 large eggs; 4 tbsp butter, melted (60 ml/ 2 fl oz); 1 tsp sugar-free vanilla extract; 1 pack fresh baby spinach or equivalent amount of frozen and drained spinach (150 g/ 5.3 oz); 1 1/4 sticks butter, at room temperature (140 g/ 5 oz); 140 g cream cheese, at room temperature (5 oz); 1 1/4 cups powdered Erythritol or Swerve (200 g/ 7.1 oz); 1 tbsp powdered matcha (g/ oz); 2 tsp sugar-free vanilla extract