Lemon, Thyme, and Rosemary Cupcakes Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder until evenly mixed.
- 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.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating thoroughly after each addition to ensure a smooth batter.
- 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.
- 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.
- Add Lemon Juice: Stir in the lemon juice into the batter to infuse fresh citrus flavor throughout.
- Fill Cupcake Liners: Divide the batter evenly into the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- 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.
- Prepare Frosting: While cupcakes cool, mix mascarpone, lemon curd, freshly chopped thyme, and rosemary with a mixer until smooth and creamy.
- 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
