Lemon Thyme & Rosemary Cupcakes Recipe

Introduction

These Lemon Thyme & Rosemary Cupcakes offer a refreshing twist on classic cupcakes with fragrant herbs and bright citrus flavors. Perfect for spring gatherings or a light dessert, they combine the subtle earthiness of thyme and rosemary with zesty lemon.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 1 teaspoon fresh thyme leaves, finely chopped
• 1 teaspoon fresh rosemary, finely chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a large bowl, combine the flour and sugar.
3. Step 3: In a separate bowl, whisk the eggs with the lemon zest, thyme, and rosemary until well mixed.
4. Step 4: Gradually add the wet ingredients to the dry mixture, stirring gently until just combined to avoid overmixing.
5. Step 5: Divide the batter evenly into the prepared cupcake liners.
6. Step 6: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove from the oven and let the cupcakes cool completely on a wire rack before frosting, if desired.

Tips & Variations

• For a brighter herb flavor, gently bruise the thyme and rosemary before adding them to release their oils.
• Try topping the cupcakes with a simple lemon glaze or cream cheese frosting to complement the herbal notes.
• Use dried herbs if fresh are not available; reduce quantity by half as dried herbs are more concentrated.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Let chilled cupcakes come to room temperature before serving. If frosted, refrigeration is recommended to keep the frosting fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Yes, you can substitute dried thyme and rosemary, but use about half the amount since dried herbs are more potent. This will help maintain a balanced flavor.

How can I make these cupcakes dairy-free?

This recipe is naturally dairy-free as written, but double-check any frosting you plan to use and choose dairy-free options if needed.

Lemon Thyme & Rosemary Cupcakes Recipe

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★★★★★

4.7 from 724 reviews

Delight in these fragrant Lemon Thyme & Rosemary Cupcakes, a perfect blend of citrusy lemon zest and aromatic herbs, creating a fresh and flavorful treat. Light, fluffy, and enhanced with the subtle earthiness of thyme and rosemary, these cupcakes are ideal for springtime gatherings or anytime you want a unique twist on a classic dessert.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 cup granulated sugar
• ¾ cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tablespoon lemon zest (from about 2 lemons)
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1 teaspoon vanilla extract

Optional Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
4. Add Eggs: Add eggs one at a time, beating well after each addition to fully incorporate them into the batter.
5. Incorporate Lemon Zest and Herbs: Mix in the lemon zest, chopped thyme, chopped rosemary, and vanilla extract until evenly distributed.
6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined; do not overmix.
7. Fill the Cupcake Liners: Spoon the batter evenly into the prepared muffin tin, filling each about 2/3 full to allow room for rising.
8. Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Cool Completely: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. Make the Frosting (Optional): Beat softened butter until creamy. Gradually add powdered sugar, then lemon juice, lemon zest, and a pinch of salt. Beat until light and fluffy.
11. Frost the Cupcakes: Once cooled, frost cupcakes using a knife or piping bag as desired. Garnish with extra lemon zest or herb sprigs if preferred.

Notes

• Use fresh herbs for the best flavor; dried herbs can alter the taste and quantity needed.
• Lemon zest adds brightness, so avoid the white pith which can be bitter.
• Ensure the butter and eggs are at room temperature for smoother batter.
• Do not overmix the batter to keep cupcakes tender and light.
• These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: lemon thyme rosemary cupcakes, herbal cupcakes, lemon cupcakes, spring dessert, baked cupcakes