Description
Delightful cupcakes blending lemon zest with fresh thyme and rosemary, offering a unique and aromatic flavor experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, blending well after each addition.
- Stir in the milk, lemon zest, and vanilla extract until smooth.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture cautiously.
- Add the chopped thyme and rosemary, mixing gently.
- Distribute the batter into the cupcake liners, filling each two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For gluten-free, substitute all-purpose flour with a gluten-free blend. Customize herbs to your taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg