Description
Indulge in these delightful Lemon Thyme Rosemary Cupcakes, where fresh herbs elevate the classic flavor for a unique baking experience.
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
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- For the lemon frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- 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 mixture to the wet mixture and mix until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely in the pan before transferring them to a wire rack.
- Beat the butter for the frosting until creamy, then gradually add the powdered sugar.
- Stir in the lemon juice and zest until smooth.
- Frost the cooled cupcakes generously with the lemon frosting.
Notes
These cupcakes can be made ahead of time. Store them covered in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cupcake, lemon, thyme, rosemary, dessert, baking, sweet