Lemon Thyme Rosemary Cupcakes Recipe
Introduction
These Lemon Thyme Rosemary Cupcakes offer a delightful blend of fresh citrus and fragrant herbs, perfect for a unique and refreshing treat. Light and flavorful, they bring a touch of elegance to any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 lemon (zested and juiced)
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Step 4: Add eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, thyme, and rosemary.
- Step 5: Gradually add the dry ingredients to the wet mixture alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
- Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting if desired.
Tips & Variations
- For a zestier flavor, add an extra teaspoon of lemon zest to the batter.
- Try substituting fresh herbs with dried ones, but use half the amount to avoid overpowering the cupcakes.
- Frost with a simple lemon cream cheese frosting for an extra tangy finish.
- Ensure butter is softened to room temperature for a smooth batter consistency.
Storage
Store cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to one week or freeze for up to three months. Bring frozen cupcakes to room temperature before frosting or serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried herbs instead of fresh thyme and rosemary?
Yes, you can use dried herbs, but reduce the amount to half to prevent a bitter or overpowering taste.
How do I make a lemon cream cheese frosting for these cupcakes?
Beat together 4 ounces of cream cheese with 1/4 cup softened butter, 1 to 1 1/2 cups powdered sugar, and 1 tablespoon lemon juice until smooth and fluffy. Spread over cooled cupcakes.
PrintLemon Thyme Rosemary Cupcakes Recipe
These Lemon Thyme Rosemary Cupcakes are a delightful blend of citrusy lemon and aromatic fresh herbs, perfect for a sophisticated twist on classic cupcakes. Soft, moist, and bursting with herbal notes, they make an excellent treat for afternoon tea or special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
Optional Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure they are well combined and aerated for a light cupcake texture.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light in color and fluffy, about 3-4 minutes. This step is crucial for texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and avoid curdling.
- Incorporate Lemon and Herbs: Mix in the lemon zest, lemon juice, chopped thyme, and rosemary to the wet mixture, ensuring the herbal and citrus flavors are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the milk, beginning and ending with the dry mix, blending gently after each addition until the batter is smooth but not overmixed.
- Fill Cupcake Liners: Line a muffin tin with cupcake liners and fill each about two-thirds full with the batter to allow room for rising.
- Bake: Bake in a preheated oven at 350°F (175°C) for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting (Optional): Beat softened butter until creamy, gradually add powdered sugar, lemon juice, vanilla extract, and a pinch of salt, and continue beating until smooth and fluffy.
- Frost Cupcakes: Once cupcakes have cooled completely, frost with the lemon buttercream using a piping bag or spatula as desired.
Notes
- Fresh herbs provide the best flavor; ensure they are finely chopped to avoid large chunks in the cupcakes.
- You can substitute rosemary or thyme with other fresh herbs like basil or lavender for a different flavor profile.
- If you prefer a less sweet option, reduce the sugar in the batter by 1/4 cup.
- These cupcakes keep well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Keywords: lemon cupcakes, herbal cupcakes, thyme rosemary cupcakes, lemon thyme rosemary cupcakes, lemon herb dessert
