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Lemon, Thyme, and Rosemary Cupcakes

Lemon, Thyme, and Rosemary Cupcakes
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Indulge in the delightful experience of Homemade Lemon, Thyme, and Rosemary Cupcakes. These unique treats combine the bright zestiness of lemon with the earthy aromas of fresh thyme and rosemary, creating a flavor profile that intrigues the palate. Topped with a tangy lemon mascarpone cream cheese frosting, these cupcakes are not only delicious but also visually stunning, making them perfect for any gathering—from birthday parties to elegant afternoon teas. Easy to make and impressively beautiful, these cupcakes will surely become a favorite in your dessert repertoire.

Ingredients

Scale
  • 2 1/4 cups sugar
  • 2 sticks butter (softened)
  • 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 from 1 lemon
  • Juice from 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
  • 4 tsp finely chopped fresh rosemary

Instructions

  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In a stand mixer, cream butter and sugar until light and fluffy.
  4. Incorporate eggs one at a time.
  5. Combine milk, vanilla extract, herbs, zest, and stir well.
  6. Gradually add dry ingredients to wet mixture until just combined.
  7. Mix in lemon juice.
  8. Divide batter into prepared tins, filling each about three-fourths full.
  9. Bake for 20 minutes or until a tester comes out clean.
  10. Allow cooling before frosting with mascarpone mixture.

Nutrition

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