Description
Delightful cupcakes that blend the tartness of lemon with the earthy warmth of thyme and rosemary, offering a unique culinary experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar in a large mixing bowl using an electric mixer until light and airy, about 3-5 minutes.
- Gradually add the eggs, mixing well after each addition.
- Stir in the milk, lemon zest, and vanilla extract until combined.
- Whisk together the flour, baking powder, and salt in another bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped thyme and rosemary.
- Distribute the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For a sweeter treat, top with lemon buttercream frosting or a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cupcakes, lemon, thyme, rosemary, dessert, baking