These Cavolo Nero and Orange Cupcakes from Veggie Desserts add a touch of dark leafy greens to an otherwise indulgent sweet treat, producing a moist, citrus-scented cupcake with an eye-catching green hue.
Before we dive into the recipe for these delightful cavolo nero and orange cupcakes, meet the baker behind them.
This is Katherine, known online as Veggie Desserts.
Katherine runs the Veggie Desserts blog, where she specializes in recipes that cleverly incorporate vegetables into cakes, cookies and other sweets. Her approach treats vegetables as flavour enhancers—think of how carrot cake is celebrated for its moist texture and rich taste—and applies that same logic to other roots and leafy greens.
Some readers may be sceptical about putting a green puree into a cupcake, but these cakes prove the idea works. The cavolo nero (a type of kale) blends into the batter to lend colour, moisture and a subtle vegetal note that harmonises with bright citrus.
The cupcakes themselves turn a surprising green, which often provokes delighted reactions from guests. The flavour is predominantly sweet and citrusy thanks to orange zest and juice, with only the faintest, complimentary green hint. For many people that undertone is so subtle it might even feel imagined, yet it contributes to the overall balance.
Cavolo Nero and Orange Cupcakes from Veggie Desserts
These cupcakes are a playful way to introduce greens into baking without sacrificing flavour. They are ideal for home bakers looking for something different to serve at brunches, afternoon tea or any gathering where a light, citrus-scented cake would be welcome. The orange icing is simple and bright, offsetting the subtle earthiness of the cavolo nero with a clean, sugary tang.
Below is the full recipe adapted from Veggie Desserts. The method is straightforward and suitable for bakers of all levels. If you prefer, cavolo nero can be swapped for kale, spinach or Swiss chard with similar results.
- 40g cavolo nero (or kale, spinach or Swiss chard)
- 150g unsalted butter, softened
- 150g granulated sugar
- 2 large, free range eggs
- 2 teaspoons vanilla extract
- 2 tablespoons orange zest
- 4 tablespoons orange juice
- 200g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 75g unsalted butter
- 250g icing sugar
- 2-3 tablespoons orange juice
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Preheat the oven to 170°C (150°C fan) / 325°F / gas mark 3. Line a 12-cup muffin pan with paper cases.
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Chop the cavolo nero leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh under cold water, drain and squeeze out excess moisture, then chop finely. Puree with a hand blender; it may be a little stringy, but aim for as smooth a paste as possible to achieve the best colour. If needed, add some of the orange juice to help blend, then set aside.
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In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the cavolo nero puree, vanilla, orange juice and orange zest. The batter may look split at this stage but will come together when the dry ingredients are added.
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Sift in the plain flour, baking powder and salt, and fold in gently until combined. Avoid overmixing to keep the cupcakes tender.
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Divide the batter among the muffin cases, filling each about three-quarters full. Bake for approximately 20 minutes, or until a skewer inserted into the centre comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a large bowl, beat the unsalted butter and icing sugar until fluffy. Add enough orange juice to reach a spreadable frosting consistency; you may not need all the juice. Chill briefly if the icing becomes too soft.
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Spoon the icing into a piping bag and pipe decorative swirls over the cooled cupcakes, or spread with a knife. Serve at room temperature.
These cupcakes are an approachable way to experiment with savoury-sweet baking. The cavolo nero adds colour and moisture rather than an overpowering green flavour, while orange brings brightness and balance. They present beautifully and offer a conversation-starting twist on classic cupcakes. Congratulations to Katherine on her cookbook launch—this recipe shows how creative baking can be both delicious and surprising.
Janie x