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Lemon, Thyme, and Rosemary Cupcakes

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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.

Ingredients

Scale

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


  1. 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.
  2. 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.
  3. 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.

Find it online: https://ukfinda.com/lemon-thyme-and-rosemary-cupcakes/