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Lemon, Thyme, and Rosemary Cupcakes

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Lemon, Thyme, and Rosemary Cupcakes are a delightful and aromatic treat, blending citrusy lemon with fragrant rosemary and thyme. Topped with a rich lemon mascarpone cream cheese frosting, these cupcakes are soft, fluffy, and perfect for any occasion, from casual gatherings to special celebrations.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Cupcakes:

2 1/4 cups sugar

2 sticks butter (softened or microwaved for 10 seconds)

3 eggs

1 egg white

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

2 teaspoons vanilla extract

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

Zest from 1 lemon

Juice from 2 lemons

For the Icing:

2 1/2 cups mascarpone cheese

1 cup lemon curd

2 teaspoons finely chopped fresh thyme

4 teaspoons finely chopped fresh rosemary

Instructions

  1. For the Cupcakes:
    1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    2. In a large bowl, whisk together the flour, salt, and baking powder.
    3. In a stand mixer, cream together butter and sugar until light and fluffy.
    4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
    5. In a small bowl, mix milk, vanilla extract, rosemary, thyme, and lemon zest.
    6. Gradually add the wet and dry ingredients, alternating between them, starting with 1/3 of each.
    7. Mix in lemon juice and combine well.
    8. Divide the batter evenly among the cupcake tins, filling each 3/4 full.
    9. Bake for 20 minutes or until a toothpick comes out clean and the cupcakes spring back when touched. Let cool completely before frosting.
  2. For the Icing:
    1. Beat together mascarpone cheese, lemon curd, chopped thyme, and rosemary until smooth.
    2. Frost the cooled cupcakes with the cream mixture. Optionally, garnish with a sprig of rosemary or extra lemon zest.
  3. Serve and enjoy!

Notes

  • For light, fluffy cupcakes, cream the butter and sugar until pale and fluffy to incorporate air.
  • Finely mince the rosemary and thyme for a smooth texture in both cupcakes and frosting.
  • Test the cupcakes by pressing gently; they should spring back, and a toothpick should come out clean.

Nutrition

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