Description

Lemon Thyme Rosemary Cupcakes are soft, fragrant cupcakes made with fresh lemon zest, lemon juice, thyme, and rosemary for a bright citrus dessert with elegant herbal flavor. These homemade lemon herb cupcakes are perfect for brunch, tea parties, spring gatherings, and anyone who loves fresh, unique cupcake recipes.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 cup whole milk

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon fresh thyme, finely chopped

1/2 teaspoon fresh rosemary, very finely chopped

1 1/2 cups powdered sugar

2 to 3 tablespoons lemon juice or milk for glaze

1 teaspoon lemon zest for garnish, optional

a few tiny thyme leaves for garnish, optional

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Instructions

1. Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition.

5. Mix in the vanilla extract, lemon zest, lemon juice, thyme, and rosemary.

6. Add the dry ingredients in two additions, alternating with the milk, and mix just until the batter comes together.

7. Divide the batter evenly among the cupcake liners, filling each about two thirds full.

8. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

10. Whisk the powdered sugar with 2 to 3 tablespoons lemon juice or milk until smooth, then drizzle over the cooled cupcakes.

11. Finish with extra lemon zest and tiny thyme leaves if desired before serving.

Notes

Use a very light hand with the rosemary so it adds fragrance without taking over the lemon flavor.

Finely chop the herbs so they blend smoothly into the batter and do not leave woody bites in the cupcakes.

For the softest texture, do not overmix once the flour goes in. Stir only until the batter looks combined.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 245
Sugar: 23g
Sodium: 95mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 48mg