Description
Delightful cupcakes infused with fragrant herbs and zesty lemon, topped with creamy lemon frosting.
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
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- For the lemon frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line your cupcake tin with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Combine the eggs, milk, lemon juice, and lemon zest with the buttery mixture.
- Mix the flour, baking powder, baking soda, salt, thyme, and rosemary in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Prepare the lemon frosting by creaming the butter and gradually adding powdered sugar, lemon juice, and zest.
- Frost the cooled cupcakes with the lemon frosting.
- Enjoy the delightful balance of herbaceous and sweet flavors!
Notes
Use room temperature butter and eggs for optimal creaming. They can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cupcakes, lemon, thyme, rosemary, baking, dessert