Lemon, thyme, and rosemary cupcakes are a delightful twist on classic lemon cupcakes, infused with the fragrant flavors of fresh herbs. These soft, moist cupcakes have a bright citrus taste with earthy undertones from thyme and rosemary, making them perfect for tea time, brunch, or a light dessert. The combination of sweet and herbal flavors creates a unique and sophisticated treat that’s both refreshing and aromatic.
Why You’ll Love This Recipe
- Bright and Refreshing Flavor: The zesty lemon pairs beautifully with the subtle, earthy notes of thyme and rosemary.
- Soft and Moist Texture: A perfectly tender crumb that melts in your mouth.
- Elegant and Unique: These cupcakes are a step up from traditional lemon cupcakes with their herbal twist.
- Perfect for Any Occasion: Great for afternoon tea, brunch, or special gatherings.
- Easy to Customize: Adjust the herb levels or add a different frosting for a new flavor profile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Lemon zest
- Fresh lemon juice
- Fresh thyme (finely chopped)
- Fresh rosemary (finely chopped)
- Whole milk or buttermilk
- Vanilla extract
For the Frosting:
- Unsalted butter (softened)
- Powdered sugar
- Lemon juice
- Lemon zest
- Heavy cream or milk
- Fresh thyme and rosemary (for garnish)
Directions
- Preheat and Prepare:
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar:
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Add Wet Ingredients:
- Mix in the eggs one at a time, then add lemon zest, lemon juice, vanilla extract, thyme, and rosemary.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
- Bake:
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack.
- Make the Frosting:
- Beat butter until creamy, then gradually add powdered sugar.
- Mix in lemon juice, zest, and a splash of heavy cream until smooth.
- Frost and Garnish:
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with a sprinkle of fresh thyme and rosemary.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Baking Time: 18-20 minutes
- Total Time: 35 minutes
Variations
- Honey Lemon Cupcakes: Replace some sugar with honey for a more natural sweetness.
- Lavender Infusion: Add a pinch of dried lavender for a floral note.
- Gluten-Free Option: Use a gluten-free flour blend.
- Cream Cheese Frosting: Swap buttercream for a tangy cream cheese frosting.
- Extra Lemon Flavor: Add lemon extract for a stronger citrus kick.
Storage/Reheating
- Storage: Keep cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting.
- Reheating: Microwave for 10-15 seconds to refresh the texture.
FAQs
Can I use dried herbs instead of fresh?
Yes, but use half the amount since dried herbs are more concentrated in flavor.
What’s the best way to get a strong lemon flavor?
Use both lemon zest and juice, and consider adding lemon extract for an extra boost.
Can I make these cupcakes dairy-free?
Yes! Substitute butter with vegan butter and milk with almond or coconut milk.
Can I make mini cupcakes with this recipe?
Yes, just reduce the baking time to about 10-12 minutes.
What pairs well with these cupcakes?
They go great with a cup of tea, a light fruit salad, or a citrus cocktail.
Can I use this recipe for a cake instead of cupcakes?
Yes, pour the batter into an 8-inch cake pan and bake for about 25-30 minutes.
Why are my cupcakes dry?
Overbaking or using too much flour can make them dry. Be sure to measure accurately and check for doneness early.
Can I use olive oil instead of butter?
Yes, but it will change the texture slightly. Use a light olive oil for the best flavor.
How do I make the frosting less sweet?
Reduce the powdered sugar and add more lemon juice or a pinch of salt to balance the sweetness.
Can I add poppy seeds for texture?
Absolutely! Add 1-2 teaspoons of poppy seeds to the batter for extra crunch.
Conclusion
Lemon, thyme, and rosemary cupcakes are a refreshing and elegant treat, perfect for any occasion. The combination of zesty lemon with subtle herbal notes makes these cupcakes unique and delicious. Whether you enjoy them with a cup of tea or as a special dessert, they’re sure to impress! Try different variations and find your favorite way to enjoy these delightful cupcakes.
PrintLemon, Thyme, and Rosemary Cupcakes
Lemon, Thyme, and Rosemary Cupcakes are a delightful blend of zesty lemon and aromatic herbs, offering a unique and refreshing flavor profile. These moist cupcakes are topped with a creamy lemon mascarpone frosting, making them perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cupcakes:
- 2¼ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 large egg white
- 3½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Zest of 1 lemon
- Juice of 2 lemons
For the Frosting:
- 2½ cups mascarpone cheese
- 1 cup lemon curd
- 2 teaspoons fresh thyme, finely chopped
- 4 teaspoons fresh rosemary, finely chopped
Instructions
Prepare the Cupcakes:- 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. Set aside.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then, add the egg white and mix until fully incorporated.
- In a small bowl, combine the milk, vanilla extract, chopped rosemary, chopped thyme, and lemon zest.
- Alternately add the flour mixture and the milk mixture to the butter-sugar mixture, beginning and ending with the flour mixture. Mix until just combined.
- Stir in the lemon juice until the batter is smooth.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting:
- In a medium bowl, combine the mascarpone cheese, lemon curd, chopped thyme, and chopped rosemary.
- Using a mixer, beat the mixture until smooth and well combined.
- Assemble the Cupcakes:
- Once the cupcakes have cooled completely, frost them with the lemon mascarpone mixture.
- Garnish with additional lemon zest or small sprigs of rosemary and thyme, if desired.
Notes
- Ensure that all your ingredients are at room temperature before beginning, as this helps achieve a smoother batter and better texture.
- For a more intense herbal flavor, you can increase the amount of rosemary and thyme slightly, but be cautious as these herbs can be potent.
- These cupcakes can be stored in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor.