Description
Delightful cupcakes infused with lemon, thyme, and rosemary, creating a unique flavor experience that’s perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary leaves, chopped
- 1/2 cup powdered sugar (for frosting)
- 2 tbsp lemon juice (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 1 tsp lemon zest (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, lemon juice, and lemon zest.
- Whisk together the flour, baking powder, baking soda, salt, thyme, and rosemary in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the prepared cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely on a wire rack.
- Beat the softened butter and powdered sugar until smooth, then mix in the lemon juice and lemon zest for frosting.
- Frost the cooled cupcakes generously with the lemon frosting.
Notes
Consider garnishing with a sprig of thyme or rosemary for extra charm. You can prepare the batter a day in advance for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
Keywords: cupcakes, lemon, thyme, rosemary, dessert, baking, recipe