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Lemon, Thyme, and Rosemary Cupcakes Recipe

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4 from 71 reviews

Delight in these fragrant Lemon, Thyme, and Rosemary Cupcakes that combine zesty lemon flavor with fresh rosemary and thyme herbs. Perfectly moist and topped with a rich mascarpone and lemon curd frosting, these cupcakes make an elegant and refreshing treat for any occasion.

Ingredients

Dry Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 1/4 cups sugar

Wet Ingredients

  • 2 sticks butter, softened
  • 3 eggs
  • 1 egg white
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • Zest from 1 lemon
  • Juice from 2 lemons
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp finely chopped fresh thyme

Frosting Ingredients

  • 2 1/2 cups mascarpone cheese
  • 1 cup lemon curd
  • 2 tsp finely chopped fresh thyme
  • 4 tsp finely chopped fresh rosemary

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and even baking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening agents are evenly distributed.
  3. Cream Butter and Sugar: Using a stand mixer, cream the softened butter and sugar together until the mixture is light and fluffy—this incorporates air for a tender crumb.
  4. Add Eggs: Add the eggs one at a time into the creamed mixture, beating well after each addition to maintain a smooth batter.
  5. Mix Milk and Flavorings: In a separate small bowl, combine the whole milk, vanilla extract, finely chopped rosemary, thyme, and lemon zest to infuse the batter with herbaceous and citrus notes.
  6. Alternate Adding Dry and Wet Ingredients: Gradually add the flour mixture and milk mixture to the creamed butter and sugar, alternating between the two starting and ending with the flour mixture. This helps prevent overmixing and keeps the batter smooth.
  7. Add Lemon Juice: Gently fold in the fresh lemon juice to add brightness and acidity to balance the sweetness.
  8. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 3/4 full to allow room for rising.
  9. Bake: Bake the cupcakes in the preheated oven for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
  10. Prepare Frosting: While cupcakes cool, mix mascarpone cheese, lemon curd, chopped fresh thyme, and rosemary together until smooth and creamy with a mixer.
  11. Frost and Serve: Once the cupcakes are fully cooled, frost them generously with the mascarpone-lemon curd mixture and serve immediately or refrigerate until ready to enjoy.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • Do not overmix the batter to keep cupcakes tender and light.
  • Fresh herbs provide the best flavor—if unavailable, reduce quantity of dried herbs by half.
  • Allow cupcakes to cool completely before frosting to prevent melting the frosting.
  • These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

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