Kale and orange cupcakes with orange icing recipe

Name: Kale and orange cupcakes with orange icing recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) raw kale leaves, woody stalks discarded; 150 g (5.3oz) unsalted butter, softened; 150 g (5.3oz) granulated sugar; 2 eggs; 2 tsp vanilla extract; 1 orange, zest and juice; 200 g (7.1oz) plain flour; 1 tsp baking powder; 0.5 tsp salt; 75 g (2.6oz) unsalted butter, softened; 250 g (8.8oz) powdered icing sugar; 2 tbsp orange juice, possibly a little more

Servings: persons

100 g (3.5oz) raw kale leaves, woody stalks discarded
150 g (5.3oz) unsalted butter, softened
150 g (5.3oz) granulated sugar
2 eggs
2 tsp vanilla extract
1 orange, zest and juice
200 g (7.1oz) plain flour
1 tsp baking powder
0.5 tsp salt
75 g (2.6oz) unsalted butter, softened
250 g (8.8oz) powdered icing sugar
2 tbsp orange juice, possibly a little more

1
Preheat oven to 170C/325F.
2
Line or grease a muffin tray.
3
Tear the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender.
4
Refresh in cold water, drain and puree (it will still be a bit stringy).
5
Set aside.
6
In a large bowl, cream together the butter and sugar until light and fluffy.
7
Beat in the eggs, one at a time, and then beat in the kale, vanilla, zest and orange juice.
8
Sift in the flour, baking powder and salt and stir to gently combine.
9
Fill the muffin cups 3/4 full and bake for 15-20 minutes or until an inserted skewer comes out clean.
10
Allow to cool in the tins for 10 minutes, then remove to cool completely on a wire rack.
11
For the icing: In a large bowl, cream the butter until fluffy.
12
Sift in the icing sugar and beat until thick.
13
Add enough orange juice to make it a frosting consistency.
14
Once the cupcakes have cooled, spread the icing across them.

1080

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 g (3.5oz) raw kale leaves, woody stalks discarded, 150 g (5.3oz) unsalted butter, softened, 150 g (5.3oz) granulated sugar, 2 eggs, and more.

Yes, Kale and orange cupcakes with orange icing recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kale and orange cupcakes with orange icing recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions