Description
Deliciously light and fluffy cupcakes infused with zesty lemon and aromatic herbs, elegantly topped with tangy frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary leaves, chopped
- 1/2 cup powdered sugar (for frosting)
- 2 tbsp lemon juice (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 1 tsp lemon zest (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-5 minutes.
- Add in 2 large eggs, one at a time, beating well after each addition.
- Stir in 1/2 cup milk, 2 tbsp lemon juice, and 1 tbsp lemon zest until well combined.
- Whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp fresh thyme, and 1 tsp fresh rosemary in another bowl.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Beat 1/2 cup softened unsalted butter and 1/2 cup powdered sugar until smooth, then mix in 2 tbsp lemon juice and 1 tsp lemon zest for the frosting.
- Generously frost the cooled cupcakes and garnish with sprigs of fresh thyme or rosemary if desired.
Notes
For extra flavor, consider substituting rosemary with lavender or adding honey.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg