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Lemon Thyme Rosemary Cupcakes Recipe

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★★★★★

4.7 from 89 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and avoid curdling.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://famdishes.com/lemon-thyme-rosemary-cupcakes-recipe/