Description
Indulge in the delightful blend of zesty flavors with these Lemon, Thyme, and Rosemary Cupcakes. This unique recipe combines the bright notes of lemon with aromatic herbs, creating a refreshing treat perfect for any occasion, from celebrations to afternoon tea. Topped with a luscious lemon mascarpone frosting, each cupcake is a harmonious balance of sweetness and herbal essence that will surprise and delight your taste buds.
Ingredients
Scale
- 2 1/4 cups sugar
- 2 sticks softened butter
- 3 eggs
- 1 egg white
- 3 1/2 cups all-purpose flour
- 1 tbs baking powder
- 1 tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
- Zest and juice of 2 lemons
- 1 tbs finely chopped fresh rosemary
- 1 tbs finely chopped fresh thyme
- 2 1/2 cups mascarpone
- 1 cup lemon curd
- 2 tsp finely chopped fresh thyme (for frosting)
- 4 tsp finely chopped fresh rosemary (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, combine milk, vanilla extract, chopped rosemary, chopped thyme, and lemon zest.
- Gradually mix in the dry ingredients into the butter mixture alternating with the wet mixture until just combined. Finally, stir in the lemon juice.
- Fill each cupcake liner about three-quarters full with batter. Bake for approximately 20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting them with the lemon mascarpone frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg