Lemon and Stinging Nettle Cupcakes with Lavender Icing
Prep time
Cook time
Total time
Serves: 12
  • 100g (2 cups, packed) raw young nettle leaves (use the top 4-6 leaves)
  • 200g (3/4 cup) unsalted butter, softened
  • 150g (3/4 cup) granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • zest and juice of ½ lemon
  • 250g (2 cups) plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
For the Lavender Buttercream:
  • 150g (2/3 cup) unsalted butter, softened
  • 300g (2 ½ cups) powdered icing sugar
  • 2 tbsp milk
  • 2 tsp dried culinary lavender, ground in a mortar and pestle
  1. Preheat oven to 170C/325F and line a muffin tin with liners.
  2. Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 2-3 minutes. The sting will be removed with the boiling. Refresh by running under cold water, drain and puree well with a hand held stick blender. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the nettles, vanilla, zest and lemon juice.
  4. Sift in the flour, baking powder and salt and stir to gently combine.
  5. Spoon the mixture into the liners to fill ¾ full, then bake for 15 minutes or until an inserted skewer comes out clean. Cool for 5 minutes in the tins and move to a wire rack to cool completely before icing.
  6. For the icing, cream the butter in a large bowl until fluffy. Add in the icing sugar and ground lavender and beat. Beat in the milk, if necessary to make it a frosting consistency.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/lemon-stinging-nettle-cupcakes-lavender-icing/