Description
Delightful cupcakes infused with the vibrant zest of lemon and the fragrant notes of thyme and rosemary, topped with creamy lemon frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves
- ½ cup powdered sugar (for frosting)
- 2 tbsp lemon juice (for frosting)
- ½ cup unsalted butter (for frosting)
- 1 tsp lemon zest (for frosting)
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C) and prepare a cupcake pan by lining it with paper liners.
- Cream butter and sugar: In a mixing bowl, beat together the softened butter and granulated sugar until the mixture appears light and fluffy.
- Incorporate eggs and liquids: Add the eggs one at a time, mixing well after each addition. Stir in the milk, lemon juice, and lemon zest.
- Combine dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, thyme, and rosemary.
- Mix wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just incorporated.
- Fill the cupcake liners: Spoon your batter into the cupcake liners, filling them about two-thirds full.
- Bake: Place your pan in the oven and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack: Once baked, transfer the cupcakes to a wire rack to cool completely.
- Prepare the frosting: In a clean bowl, beat together the butter and powdered sugar until smooth, then mix in the lemon juice and zest.
- Frost generously: Once the cupcakes are cool, generously frost each one and garnish with fresh thyme or rosemary.
Notes
Make-ahead: Prepare the batter a day ahead and refrigerate. For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2.5g
- Cholesterol: 30mg
Keywords: lemon cupcakes, herbal cupcakes, dessert, baking, thyme, rosemary