Looking for a way to sneak some greens into your diet? Try these naturally green Kale Cupcakes (you can't taste the kale!) topped with Orange Frosting. They are a sweet, delicious, and fun hidden vegetable dessert recipe.
Yes, Kale Cupcakes!
These kale cupcakes are like a cake version of a green smoothie. The green kale and orange cake tastes of citrus and is topped with a sweet creamy orange frosting.
This is a decadent way to eat leafy greens, but a nutrient-packed way to eat cupcakes - in kale cupcakes!
Also, be sure to check out my Kale Cake recipe which is flavored with apples. And if you're intrigued by adding vegetables to your cakes and desserts, then be sure to check out my other vegetable desserts.
I"m so obsessed with making creative desserts with vegetables that I've even written a cookbook about it! Check out Veggie Desserts and Cakes.
This recipe was originally published on January 28, 2014 and republished on February 4, 2022 with new images, text, video and slightly revised recipe method.
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Kale
Oh kale, you trendy little brassica, you. With the health benefits of kale suddenly being spouted from the rooftops and the word 'superfood' being hurled about with wild abandon, it really would be a shame to simply relegate those squeaky leaves to breakfast smoothies.
I'm lucky enough to have a local market with a lovely woman who cuts it herself each morning before dawn so that I can buy huge bunches a few hours later. I'm sure she'd be rather surprised if I told her that I was putting it into dessert.
Whether your kale is frozen, from a farmer's market or a supermarket, it doesn't matter - just get eating it. It's GOOD FOR YOU! Even in cake 🙂
Kale has been touted as a superfood, joining the ranks of spinach and broccoli. It's a versatile vegetable that can be used in many recipes including stews, soups, and salads. You can also use kale in desserts like breads and these kale cupcakes!
Kale is similar to other leafy greens such as cabbage or collard greens. The vegetable is loaded with vitamins and minerals like Vitamins A, C, B-complex, and K. It’s a good source of calcium, iron, and copper. Kale also has antioxidants that are beneficial for brain health.
This vegetable cupcake recipe gets its green color from fresh kale leaves that are blended until smooth to create a kale puree. The vegetable is added to the cupcake batter and cooked just like any other cupcake.
The bright orange icing has hints of sweet citrus flavor that complements the vegetable cupcakes very well. This recipe is a fun way to sneak vegetables into your diet by enjoying them as dessert!
Why You'll Love This Recipe
- The color is a stunning green that's completely naturally occurring from the kale. No food coloring needed!
- The orange flavor inside the cupcakes and in the icing masks any bitterness from the kale.
- A fantastic method for children to enjoy healthy vegetables in a fun way.
- A great way to use up any leftover kale you may have on hand.
- Perfect for a dinosaur or St Patrick's Day themed party!
Ingredients
- Raw Kale Leaves - This healthy vegetable is responsible for added nutrients and a beautiful natural green color in the cupcakes. Make sure you're only using the leaves and not stems.
- Orange Zest & Juice - Gives the cupcakes a bright citrusy flavor that balance out the kale.
- Butter - Adds a rich and buttery flavor to the cupcake batter that makes them moist and dense.
- Granulated Sugar - Sweetens up the base of the cupcake batter.
- Eggs - Helps all of the ingredients bind together properly and set while baking and cooling.
- Vanilla Extract - Adds a light vanilla flavor to the cupcakes.
- All-Purpose Flour (plain flour) - The main dry ingredient, flour binds everything together and is responsible for the spongey shape and texture of the cupcakes.
- Baking Powder - Helps the cupcake batter rise while baking.
- Salt - Balances and enhances all flavors in the cupcakes.
For the Orange Icing:
- Butter - Gives the icing its rich and thick texture.
- Icing Sugar - Used to sweeten the icing.
- Orange Juice - Adds a bright orange flavor to the icing.
Please see the recipe card below for quantities.
Instructions
Wondering how to make this Kale Cupcakes recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat oven to 170C/325F. Line or grease a muffin tray. Set aside.
Prepare the kale: Wash and remove the kale leaves from the stems. Tear into bite-size pieces and cook by boil or steam until tender. Rinse in cold water to stop it from cooking further. Squeeze out excess moisture.
Blend: Blend the kale with orange juice and eggs to make a puree. Set aside.
Mix the cupcake batter: In a stand mixer or large bowl, cream the butter and sugar together until it's light and fluffy.
Add the kale: Add in the kale puree along with the vanilla, and orange zest until combined (it may split slightly, but that's fine). Sift in the dry ingredients and stir gently until just combined.
Bake the cupcakes: Fill the prepared muffin tin with the batter making sure each cup is ¾ full. Bake for 20 minutes or until the center is set and a toothpick comes out clean. Let them cool for 10 minutes before cooling the rest of the way on a wire rack.
Make the frosting: While the cupcakes are cooling, add the butter to a large bowl and beat until fluffy. Mix in the sugar and orange juice until a thick frosting is formed.
Frost and serve: Pipe the frosting on the top of the cooled cupcakes. Garnish with additional orange zest if desired.
Top tips
When blending the kale, the orange juice and eggs should make it easier to puree, but it will still be a little bit stringy. The more pureed you get it the greener the cupcakes will be.
I've always found that the fresher the kale, the brighter green the end result will be. If possible, also get kale leaves that aren't chopped.
Don't overmix the batter when combining the wet and dry ingredients. Overmixing will create a more dense cupcake that won't rise as much.
Let the cupcakes cool for at least 30 minutes before decorating them with frosting so they don't melt them.
Only fill the cupcake liners ¾ full so they don't spill over when baking.
Serving Suggestions
Serve them as part of brunch on a Breakfast Charcuterie Board.
Top with a creamy Coconut Icing for a different flavor profile.
Bring to a holiday party alongside Vegan Red Velvet Cupcakes.
Serve with a Sweet Potato Latte for an extra dose of vegetables.
Variations
Instead of oranges, try using other citrus fruits such as lemon, grapefruit, or lime.
If you don't have kale on hand, feel free to use spinach or any other dark leafy green vegetable in its such as collard greens, spinach, or chard.
You could also try making a chocolate version of these cupcakes by using cocoa powder in the batter and frosting. They won't be green though!
Add a tablespoon of poppy seeds to the batter for a fun textural addition and nutty flavor.
Instead of using vanilla extract, try using almond extract, hazelnut extract, or even coconut extract for a unique flavor profile.
Storage
Storing: For leftover cupcakes, keep them in an airtight container at room temperature for up to two days. If you want to keep them longer, store them in the fridge for up to four days.
Freezing: To freeze, wrap the cupcakes individually in plastic wrap and then place them in a freezer-safe bag. They will keep for up to two months. Thaw overnight in the fridge before enjoying.
FAQs
The kale flavor is not overpowering and it fades away. If you're not a fan of kale, you might want to try a different vegetable cupcake recipe.
Yes, instead of all-purpose flour you can use an equal amount of gluten-free flour that has a 1:1 ratio with all-purpose flour. Make sure the mix also contains xanthan gum. Check baking powder and all other ingredients to ensure they are gluten-free.
You can use frozen kale that has been thawed. Just make sure it's thawed so it purees well. Frozen kale can affect the color of the final cupcakes.
More vegetable desserts
We hope that you love these kale cupcakes as much as we do! Be sure to also check out these other fun vegetable dessert recipes too.
More kale dessert recipes
Kale Mint & Dark Chocolate Frozen Yogurt
Kale Apple Cake with Apple Icing
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📖 Recipe
Kale Cupcakes with Orange Frosting
Ingredients
For the cupcakes:
- 2 cups raw kale leaves (100 grams)
- 2 eggs
- 1 orange zest and juice
- 1 ¼ sticks butter at room temperature (150 grams)
- ⅔ cup granulated sugar (150 grams)
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour (plain flour) (200 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
For the icing:
- ¾ stick butter at room temperature (75 grams)
- 1 ½ cups powdered icing sugar (250 grams)
- 2-3 tablespoons orange juice
Instructions
- Preheat oven to 170°C/325°F. Line or grease a muffin tray.
- Cut the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, then squeeze out excess moisture.
- Add the kale to a blender with the orange juice and eggs, and blend until smooth.
- In a large bowl, cream together the butter and sugar until light and fluffy. Then beat in the kale, vanilla and orange zest.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Fill the muffin cups ¾ full with the batter and bake for 20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the buttercream when cold.
For the orange frosting
- In a large bowl, cream the butter until fluffy. Sift in the powdered sugar and beat until thick. Add enough orange juice to make it a frosting consistency. Store in the fridge until ready to use.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Claudia Lamascolo
I love this addition of flavors wow what a healthy alternative!
Dannii
These were amazing. So light and fluffy and the kids loved them too.
Toni
Oh wow! This is such a fantastic idea!! I can't wait to make this again!
Beth Sachs
The kids loved the colour of these cupcakes! So bright and vibrant!
Amanda Wren-Grimwood
Wow, that colour! Love that you've got all natural colourings and flavour in these cupcakes.
dina
I made these kale cupcakes for st. patty's day! They were a hit!
Kate Veggie Desserts
They would, indeed, Dina! I'll definitely be making them for St Patrick's Day.
Emily
They are amazing! The green colour was just as vibrant (I used fresh kale from my farmer market)! I took them to work for our office bake sale and everyone loved them. I made them guess how I got them so green but nobody guessed it was kale.
Kate Veggie Desserts
Thanks Emily!
Milo S
I made these for my son's 5th birthday and decorated them as dinosaur cupcakes. Everyone loved them. Thank you. I saw comments about them not rising that much, but mine rose fine. The kids didn't know they were eating veggies!
Kate Hackworthy
I hope you like them. We all really like them - plus the amazing green colour!
Stephen
Hi Kate, thanks for this recipe. Until recently I had only used Kale in strifrys. Then last week a collegue mentioned she baked a Kale and Apple cake. After doing a search on Google I found your website. What intriging recipies you have. I've baked the Kale and Orange Cupcakes twice now. On both occasions they haven't risen as much as I'd expected. Last night the mixture was wetter than it was the first time. And I felt the need to cook them for 25mins. What might I be doing wrong? Also, you dont give an exact measurement for orange juice. Any tips you can give will be most appreciated.
Kate Hackworthy
Hi Stephen, that's a shame that they haven't risen much. I've always found them to be quite cupcake-like. What method are you using to puree the kale? Also, have you drained it enough. It shouldn't be completely squeezed dry, but not sopping wet either, before pureeing. A hand held stick blender works better than a mini food processor. I hope they work out.
Stephanie
Hi there, Wondering if there are pieces of the kale detectable in the finished cupcakes? Very picky grandson!
Kate Hackworthy
HI Stephanie
If you use a hand held stick blender, and give it a really good whiz-up then you won't detect any pieces and it will be REALLY green. It will be slightly stringy when it's pureed, but that will essentially melt away. A food processor won't get the pieces small enough to be undetecable.
I hope you enjoy them!
Heather
Just made these today and wanted to leave a comment about how they turned out. I noticed that most of the comments here are about how great these cupcakes LOOK or what a great IDEA it is to add kale to cupcakes. I certainly agree with these comments, and want everyone to know that these cupcakes TASTE just as good as they look, if not better! Well done. My mom was skeptical of making kale cupcakes when I showed her the recipe, but I just gave her one and she agrees they are delicious 🙂
A couple notes: I followed the recipe exactly, filling the muffin cups 3/4 full, and my cupcakes didn't rise above their papers. Not a big deal, but I'm wondering if I should add more baking powder next time. I'm also thinking about adding some chia seeds next time to see if that helps. I should add that I live below sea level and that this might have affected the baking. At any rate, I'm certainly not complaining - these cupcakes are utterly divine - I just wanted to share my experience.
Finally, I wanted to say that the butter creme icing is scrumptious and a nice compliment to the cupcakes, but if you want to leave it off, rest assured these are equally delicious all by themselves!
Thank you so much for sharing this recipe 🙂
Kate Hackworthy
Wow, thanks for such an amazing comment. I'm so delighted that you enjoyed the cupcakes so much. You've made my day with such a thoughtful comment 😀
Scarlett Chanter
Thanks for your post Heather...I found this recipe in a comment on the Barefoot Contessa's April Fool joke about Kale cupcakes! I was looking for someone who actually MADE these, lol! I'm going to try them today!!!
janelle
I had the best kale salad last year, and it turned me into a kale lover-so this I think I would love!
Kate Hackworthy
They're great, I hope you can try them!
Stephanie Pass
I saw these listed in your recipes and had to take a peek. What a cool idea! I will have to attempt these. My husband enjoys kale, and I think the orange would make this taste wonderful.
Kate Hackworthy
I hope you get to try it, Stephanie. They just taste like orange cupcakes, only bright green!
Donna Castellano
I shared your recipe on my Facebook page! Great site and congrats on Blog of the Month!!
Kate Veggie Desserts
Thanks for sharing the recipe on your Facebook page! And thanks for the congrats! 🙂
Olivia
Can I substitute spinach in for the kale?
Kate Veggie Desserts
Hi Olivia, absolutely. Just substitute the same amounts and wilt the spinach first. Let me know how it turns out. 🙂
Robyn @ simply fresh dinners
Hi Kate,
Loving your blog and your mission to include veggies with desserts! Brilliant idea and you're recipes are so beautifully creative. I'll be a regular visitor. Thanks for stopping by. Have a great Friday!
Kate Veggie Desserts
Thanks Robyn! 🙂 Have a lovely weekend.
Julie's Family Kitchen
These cupcakes look amazing, the colour of the sponge is fantastic and is beautifully complimented with the orange buttercream.
Kate Veggie Desserts
Thanks Julie. I didn't expect the sponge to stay so green and I'm delighted that it did. I've made a few batches and they're always so bright.
Aimee / WallflowerGirl.co.uk
Wow, Kale cupcakes!! That is the coolest thing ever! Very inventive and they look wonderful 🙂
Kate Veggie Desserts
Thanks Aimee! They're so vibrant, aren't they?!
Marie-Helene
Wow, great ideas! I just discovered your blog and I must say that I am already a fan. I live in Quebec and there is a business here called "Les Gumes" (a pun with "vegetables") which is specialized in desserts with vegetables. They also published two cookbooks (in French). However, vegetables are more "hidden" than in your recipes.
I also have a blog, mainly about healthy eating, so it's totally in my interests.
Keep up the good work! You're so creative! I will definitely try these cupcakes, yum!
Kate Veggie Desserts
Thanks Marie-Helene! Les Gumes - love it, I'll check them out. Thanks for your kind comments, let me know how you like the cupcakes. 🙂
Honest Mum
Truly beautiful, I adore these! Thanks so much for linking up to #tastytuesdays
Kate Veggie Desserts
Thanks, Vicki!
Louisa Foti
Pretty as a picture. Another amazing Kale bake for me to pin, building up quite a collection from you now! Such a fabulously inventive use of super kale.
Kate Veggie Desserts
Thanks, Louisa. I'm getting kale obsessed, aren't I?! I've got so many more kale ideas, too. And as I type this I'm drinking a green kale smoothie. Yup, kale-obsessed!
Javelin Warrior
These look absolutely awesome! I love the pairing of kale with orange and these look so moist and tender. A perfect snack and yet so nutritious...
Kate Veggie Desserts
Thanks! They look so vibrant and there is a LOT of kale in them!
Choclette
Just love the colour of these. What a fantastic idea. All this superfood nonsense is so annoying - just a big marketing ploy. Not that I'm denying kale is good for you.
Kate Veggie Desserts
Who needs food colouring when you've got a bunch of kale! xx
Nayna Kanabar
Kale cupcakes very innovative thanks for sending them to lets cook with green veg event at simply.food.
Kate Veggie Desserts
Thanks for running the Let's Cook With... linky Nayna!
Karen
SUCH an innovative idea for cakes, I love these! I have cooked with Kale for years, as well as growing it, so I was fascinated to heat that all of a sudden I am bang on trend! Thanks for adding these to cooking with herbs. Karen
Kate Veggie Desserts
Thanks Karen! Kale is pretty amazing, I wish I had the space and the talent to grow it myself. Thanks for running Cooking with Herbs. x
Fuss Free Helen
These are adorable, so so vibrantly green too.
Thank you so much for sending to Extra Veg!
Kate Veggie Desserts
Thanks Helen. Vibrant is certainly the word. As green as can be. 🙂
Jean
Do they look good or what !!
Kate Veggie Desserts
Thanks Jean. They are so vivid, aren't they?!