Lemon, Thyme, and Rosemary Cupcakes Recipe

Introduction

These Lemon, Thyme, and Rosemary Cupcakes offer a delightful blend of citrus brightness and aromatic herbs. Perfect for spring gatherings or a special treat, they bring a fresh and sophisticated twist to classic cupcakes.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a large bowl, whisk together the flour, salt, and baking powder.
3. Step 3: Using a stand mixer, cream the softened butter and sugar together until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: In a small bowl, mix the milk, vanilla extract, chopped rosemary, chopped thyme, and lemon zest.
6. Step 6: Gradually add the flour mixture and milk mixture to the butter and sugar, alternating between 1/3 of each, starting and ending with the flour mixture. Mix until just combined.
7. Step 7: Stir in the lemon juice.
8. Step 8: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
9. Step 9: Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
10. Step 10: For the frosting, mix mascarpone, lemon curd, fresh thyme, and fresh rosemary with a mixer until smooth and creamy. Frost the cooled cupcakes and serve.

Tips & Variations

• Use fresh herbs for the best flavor; dried herbs can be too strong or bitter.
• If you prefer a lighter frosting, whip the mascarpone with a little heavy cream before folding in the lemon curd and herbs.
• Swap mascarpone with cream cheese for a tangier frosting variation.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to restore the creamy texture. Unfrosted cupcakes can be kept in an airtight container at room temperature for 2 days or frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without fresh herbs?

While fresh herbs give the best flavor, you can substitute with 1/3 the amount of dried herbs, but reduce them to avoid overpowering the cupcakes.

How do I know when the cupcakes are done baking?

Insert a toothpick or cake tester into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are ready.

Lemon, Thyme, and Rosemary Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 130 reviews

Delight in these refreshing Lemon, Thyme, and Rosemary Cupcakes, where zesty lemon and fragrant herbs meet a moist, tender crumb. Topped with a luscious mascarpone-lemon curd frosting accented by fresh thyme and rosemary, these cupcakes offer a perfect blend of citrus and herbal flavors for a sophisticated treat.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 2 1/4 cups sugar
• 2 sticks butter, softened
• 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

Frosting

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

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder until evenly mixed.
3. Cream Butter and Sugar: Using a stand mixer, cream the softened butter and sugar together until the mixture is light and fluffy, creating an airy base for the cupcakes.
4. Add Eggs: Add the eggs one at a time to the creamed mixture, beating thoroughly after each addition to ensure a smooth batter.
5. Mix Milk and Flavorings: In a separate bowl, combine the whole milk, vanilla extract, chopped rosemary, chopped thyme, and lemon zest. Stir to blend the flavors.
6. Incorporate Wet and Dry Ingredients: Alternately add the flour mixture and the milk mixture to the creamed butter and sugar, starting with one-third of the flour mixture, then one-third of the milk mixture, repeating until fully combined, ensuring a smooth batter without overmixing.
7. Add Lemon Juice: Stir in the lemon juice into the batter to infuse fresh citrus flavor throughout.
8. Fill Cupcake Liners: Divide the batter evenly into the prepared cupcake liners, filling each about three-quarters 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, indicating doneness.
10. Prepare Frosting: While cupcakes cool, mix mascarpone, lemon curd, freshly chopped thyme, and rosemary with a mixer until smooth and creamy.
11. Frost and Serve: Once cupcakes have cooled completely, generously frost each with the mascarpone-lemon curd mixture and serve.

Notes

• Ensure butter is softened to room temperature for easy creaming.
• Do not overmix the batter to keep cupcakes tender.
• The fresh herbs add a subtle but distinct flavor; adjust quantities to taste if desired.
• Allow cupcakes to cool completely before frosting to prevent melting.
• These cupcakes can be stored in the refrigerator for up to 3 days, covered.

Keywords: lemon cupcakes, thyme cupcakes, rosemary cupcakes, lemon curd frosting, mascarpone frosting, herbal cupcakes, citrus cupcakes