Lemon Thyme & Rosemary Cupcakes Recipe
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.
- 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
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
- 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Add Eggs: Add eggs one at a time, beating well after each addition to fully incorporate them into the batter.
- Incorporate Lemon Zest and Herbs: Mix in the lemon zest, chopped thyme, chopped rosemary, and vanilla extract until evenly distributed.
- 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.
- Fill the Cupcake Liners: Spoon the batter evenly into the prepared muffin tin, filling each about 2/3 full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- 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.
- 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
