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Nettle Lemon Balm Cupcake with Mascarpone Buttercream Frosting

This is so fun to make and to share and the green is festive for gatherings ! I’ve also tried this with a cream cheese frosting and is so delicious and easy too. Try it and you’ll be amazed how good it is ! Let me know how it goes for you.

Original Recipe:

 NETTLElemon cupcake


  • 3 farm fresh eggs

  • 1 tsp vanilla

  • 1 1/2 cups of raw sugar

  • 100 g raw young nettle leaves – It’s best to weigh this amount. But basically you want a 1/2 cup of puree

  • handful of lemon balm

  • 3/4 cup of olive oil (light or extra light works best)

  • 2 tbsp lemon juice

  • Zest of 1 lemon (1/2 for cake + 1/2 for frosting)

  • 2 cups flour

  • 3 tsp baking powder

  • 1/2 tsp salt


  1. Preheat oven to 350
  2. Don your gloves and give your nettle leaves a quick wash in cold water and remove the stems. Do the same with your lemon balm, but you don’t have to worry about stems.
  3. Steam the nettles and lemon balm or boil in a wee bit of water for 5 minutes to remove the sting. Drain and puree. *I have skipped the steaming before to limit the amount of processing to the greens. And it tasted lovely—but definitely stronger. You have to add a couple of tablespoons of olive oil to the leaves to get them to puree properly. However, if you prefer a slightly milder flavour and an easier go of it, give them a quick steam.
  4. Beat eggs and sugar until light and creamy. Add vanilla, oil, lemon juice and nettle lemon balm puree. Mix until just combined.
  5. In a separate bowl sift flour, baking powder and salt. Mix into the nettle lemon balm mixture—again just until combined and smooth. You don’t want to overmix.
  6. Fill cupcake liners 3/4 full and bake for 22-30 minutes—check with a toothpick for doneness. Makes 48 mini cupcakes.



  • 1/2 cup unsalted butter, room temperature

  • 1 cup Mascarpone cheese, room temperature

  • 2 cups confectioners sugar, sifted

  • 1 teaspoon lemon juice

  • 1/2 lemon – finely zested


  1. Beat butter and cheese until light and creamy.Add sugar and continue beating. Add lemon juice & zest and continue beating until smooth.
  2. This frosting is a good keeper, so you can make it in advance or keep leftovers in the fridge (tightly covered) for up to a week.
  3. Now you can slather your not-too-sweet frosting onto your spring green cupcakes. I found it easiest to fill a pastry bag with the frosting and pipe it on to the cupcakes. But, really—that’s between you and your deity.Garnish with a bit of lemon zest or lemon balm leaf, if you’re feeling fancy.

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