Description
These Lemon Thyme Rosemary Cupcakes are a bright, flavorful twist on a classic dessert, combining fresh citrus with delicate herbs for a truly memorable bite. Perfect as a quick breakfast treat, elegant dessert, or unique addition to dinner ideas, this easy recipe delivers soft, moist cupcakes topped with a creamy frosting.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter
2 large eggs
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon fresh thyme finely chopped
1 teaspoon fresh rosemary finely chopped
1 teaspoon vanilla extract
8 oz cream cheese
1 cup powdered sugar
1/4 cup heavy cream
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners
2. Gently heat butter with thyme and rosemary, then let it cool
3. Whisk together flour, baking powder, and salt
4. Cream butter and sugar until light and fluffy
5. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice
6. Alternate adding dry ingredients and milk into the batter
7. Fill cupcake liners two-thirds full
8. Bake for 18–22 minutes until done
9. Cool completely before frosting
10. Beat cream cheese, powdered sugar, and heavy cream until fluffy
11. Frost cupcakes and garnish as desired
Notes
Use fresh herbs for the best flavor
Do not overmix the batter
Cool completely before frosting
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon cupcakes, herb cupcakes, easy dessert, baking recipe, fresh herbs dessert