These lemon thyme cupcakes are a delightful treat with a twist! Fluffy vanilla cupcakes are infused with fresh lemon and herbs, providing a refreshing punch that’s perfect for any occasion.
Addresses dryness, uneven bake, and faint herb flavor in lemon thyme cupcakes, guiding steady rise, bright lemon notes, and approachable frosting technique for consistent results.
I’ve faced many cupcake disasters, like when my batter overflowed everywhere, but this recipe is a breeze. It eliminates the stress of dry or boring flavors, ensuring a moist and tasty cupcake packed with zesty goodness.
What I love about this cupcake recipe is how quickly it comes together, just about 30 minutes of prep and a 40-minute bake time, for a total of around an hour. You’ll be amazed at how much freshness the herbs bring to your desserts, which sets them apart from ordinary cupcakes.
If you’re feeling adventurous, check out my Leek and Mushroom Soup for another tasty way to enjoy fresh flavors!
Table of contents
Why You Will Love This Recipe
- Unique Flavor Blend , The fresh herbs in these lemon thyme cupcakes create a standout taste. The herbal notes bring depth to the lemony sweetness, making each bite refreshing and surprising.
- Moist and Tender Texture , Using butter and milk in the batter ensures a wonderfully soft and moist finish. This texture helps the cupcakes stay fresh longer than many standard recipes.
- Easy to Make Ahead , You can whip up the batter and frost these cupcakes in advance, storing them in an airtight container. This convenience allows for easy entertaining or spontaneous treats.
- Versatile Flavor Pairings , These cupcakes lend themselves well to a variety of serving ideas. They pair beautifully with a cup of herbal tea or a light sparkling drink, perfect for various occasions.
Lemon Thyme Cupcakes with Rosemary
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Exquisite Lemon Thyme and Rosemary Cupcakes with a thyme-infused lemon buttercream. Tender, fragrant cupcakes perfect for tea or special occasions.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour, good quality
- 1 1/21/2 teaspoons (6g) baking powder, fresh
- 1/41/2 teaspoon (1.5g) salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 11/2 teaspoon (5ml) vanilla extract
- 1/2 cup (120ml) milk
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (6g) lemon zest
- 1 tablespoon (3g) fresh thyme, finely chopped
- 11/2 teaspoon (1g) fresh rosemary, finely minced
- For the Frosting:
- 1/2 cup (113g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 2 tablespoons (30ml) milk or cream
- 11/2 teaspoon (5ml) vanilla extract
- 11/2 teaspoon (5ml) fresh lemon juice
- 1/21/2 teaspoon (1.5g) fresh thyme, finely chopped
- Pinch salt
Instructions
- Step 1: Preheat Your Oven: Start by heating your oven to 350 degrees F (175 degrees C). This is essential for achieving an even bake across the cupcakes, so make sure it is fully preheated before you pop them in.
- Step 2: Whisk Dry Ingredients: In a medium bowl, mix together 1 1/2 cups all-purpose flour, 1 1/21/2 teaspoons baking powder, and 1/41/2 teaspoon salt until well combined. This ensures the leavening and seasoning are evenly distributed, giving your cupcakes a consistent texture and flavor.
- Step 3: Cream Butter and Sugar: In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. This step is crucial as it incorporates air into the mixture, leading to a lighter cupcake texture once baked.
- Step 4: Add Eggs and Vanilla: Beat in 2 large eggs one at a time, then add 11/2 teaspoon vanilla extract. This slow addition helps create a stable emulsion, making your batter cohesive and promoting a uniform rise in the oven.
- Step 5: Combine Milk and Lemon Juice: In a separate small bowl, mix together 1/2 cup milk and 2 tablespoons fresh lemon juice. Let sit for a couple of minutes. This helps create a homemade buttermilk, adding moisture and a slight tang to your cupcakes.
- Step 6: Mix in Herbs and Zest: Gently fold in 1 tablespoon lemon zest, 1 tablespoon chopped thyme, and 11/2 teaspoon minced rosemary into your wet mixture. This step is key, as it allows the herbs to infuse their flavors evenly throughout the batter, enhancing every bite.
- Step 7: Alternate Adding Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture, starting and finishing with the dry ingredients. This helps keep the batter from becoming overmixed and ensures a tender cupcake.
- Step 8: Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This prevents overflow while allowing room for the cupcakes to rise beautifully while baking.
- Step 9: Bake Until Golden: Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them, as overbaking can lead to dry cupcakes-a light golden color should be your cue.
- Step 10: Cool Cupcakes Properly: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. This is important, as rapid cooling can lead to sogginess at the bottom of your treats.
- Step 11: Prepare the Frosting: Beat 1/2 cup softened unsalted butter until creamy, then gradually mix in 3-4 cups powdered sugar, alternating with 2 tablespoons milk or cream, 11/2 teaspoon lemon juice, and 1/21/2 teaspoon chopped thyme until smooth. Starting on low helps prevent a powdered sugar cloud while you blend.
- Step 12: Frost and Garnish: Frost the cooled cupcakes with your thyme-infused buttercream. Use a piping bag for a decorative swirl, and add a sprinkle of fresh herbs on top to highlight the flavors before serving.
Notes
- Storage Tips: Storage method: Airtight container, temperature: room temperature, duration: 3 days. Cupcakes can also be refrigerated for up to 1 week if desired.
- Expert Tips: If cupcakes rise unevenly, fill each muffin cup two-thirds full before baking for consistent height and texture.
- Expert Tips: When batter becomes too thick, add an extra tablespoon of milk to loosen it just before baking for better moisture.
- Expert Tips: If the edges of the cupcakes darken quickly, rotate the pan 10 minutes into baking to promote even cooking throughout.
- Expert Tips: If frosting turns out too runny, gradually add more powdered sugar by a half cup until achieving a smooth, fluffy consistency.
- Expert Tips: If you notice a dry cake, bake the cupcakes for 18 minutes, then insert a toothpick to check doneness, adjusting your bake time accordingly.
- Reheating Instructions: Reheat in a conventional oven at 350 degrees F for about 5-10 minutes or until warmed through.
- Serving Suggestions: These cupcakes pair beautifully with a light tea or sparkling water. Suggested serving quantity: 1-2 cupcakes per person.
- Recipe Variations: You may substitute 1 tablespoon of fresh thyme with different herbs, such as basil or mint, to explore new flavor profiles.
- Ingredient Notes: Choose a good quality all-purpose flour for the right structure and texture in your cupcakes. Avoid self-rising flour as it will not work here.
- Ingredient Notes: Granulated sugar is best for sweetness and texture. It helps to create a light, airy cupcake that rises nicely.
- Ingredient Notes: Use unsalted butter for better control over salt levels and to enrich the flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: Choose a good quality all-purpose flour for the right structure and texture in your cupcakes. Avoid self-rising flour as it won’t work here.
- Sugar: Granulated sugar is best for sweetness and texture. It helps to create a light, airy cupcake that rises nicely.
- Baking powder: This is crucial for leavening, ensuring your cupcakes rise beautifully. Make sure it’s fresh for the best results!
- Unsalted butter: I like to use unsalted butter for better control over salt levels. It adds moisture and a rich flavor, so don’t skip on quality here!
- Eggs: One large egg at room temperature adds richness and binds the batter. Let it sit out for a bit to ensure even mixing.
- Buttermilk: This brings extra moisture and tanginess to the cupcakes, creating a soft crumb. Use a dairy-free substitute like almond milk with vinegar if needed.
- Lemon zest: Fresh lemon zest adds bright flavor and aroma, making your cupcakes stand out. Always opt for organic lemons when possible for better taste.
- Fresh thyme: This herb adds a unique flavor, balancing the sweetness. Use freshly chopped thyme for the best essence; it’s worth it!
- Fresh rosemary: Like thyme, fresh rosemary offers an aromatic touch. Chop it finely to avoid overpowering the cupcakes.
- Powdered sugar: For the frosting, powdered sugar gives a smooth, sweet finish. Sifting it can help avoid lumps in your frosting.
- All-purpose flour: Choose a good quality all-purpose flour for the right structure and texture in your cupcakes. Avoid self-rising flour as it won’t work here.
- Sugar: Granulated sugar is best for sweetness and texture. It helps to create a light, airy cupcake that rises nicely.
- Baking powder: This is crucial for leavening, ensuring your cupcakes rise beautifully. Make sure it’s fresh for the best results!
- Unsalted butter: I like to use unsalted butter for better control over salt levels. It adds moisture and a rich flavor, so don’t skip on quality here!
- Eggs: One large egg at room temperature adds richness and binds the batter. Let it sit out for a bit to ensure even mixing.
- Buttermilk: This brings extra moisture and tanginess to the cupcakes, creating a soft crumb. Use a dairy-free substitute like almond milk with vinegar if needed.
- Lemon zest: Fresh lemon zest adds bright flavor and aroma, making your cupcakes stand out. Always opt for organic lemons when possible for better taste.
- Fresh thyme: This herb adds a unique flavor, balancing the sweetness. Use freshly chopped thyme for the best essence; it’s worth it!
- Fresh rosemary: Like thyme, fresh rosemary offers an aromatic touch. Chop it finely to avoid overpowering the cupcakes.
- Powdered sugar: For the frosting, powdered sugar gives a smooth, sweet finish. Sifting it can help avoid lumps in your frosting.
Recipe Tips
- If cupcakes rise unevenly, fill each muffin cup two-thirds full before baking for consistent height and texture.
- When batter becomes too thick, add an extra tablespoon of milk to loosen it just before baking for better moisture.
- If the edges of the cupcakes darken quickly, rotate the pan 10 minutes into baking to promote even cooking throughout.
- When frosting turns out too runny, gradually add more powdered sugar by a half cup until achieving a smooth, fluffy consistency.
- If you notice a dry cake, bake the cupcakes for 18 minutes, then insert a toothpick to check doneness, adjusting your bake time accordingly.
Serving Suggestions
Serve lemon thyme cupcakes with a side of fresh berries or a scoop of whipped cream for added enjoyment. Pair them with a light herbal tea or a refreshing lemonade to enhance the herbaceous flavors.
Use lemon thyme cupcakes to make a trifle by layering them with lemon curd and whipped cream. Add the cupcakes to a dessert platter alongside berry tartlets or mini cheesecakes for variety.
Top with vanilla buttercream for a classic finish, or try a lemon glaze for a bright touch. Drizzle with honey or serve with a dollop of mascarpone cheese for added richness.
Recipe variations
- You can use other fresh herbs such as basil or mint for a unique twist on the lemon thyme cupcakes.
- Add spices like cinnamon or nutmeg, about ½ teaspoon each, to enhance the flavor for a different dimension.
- Either buttermilk or yogurt can replace the milk for extra moisture and tang in the cupcake batter.
- If serving a party, double this recipe for 24 cupcakes and use multiple muffin tins for easier baking.
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How to Store?
To keep your lemon thyme cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days to maintain moisture and flavor.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days to prolong freshness, ensuring the lid is secure.
Freezing: Wrap each cupcake in plastic wrap, then place in a freezer container for up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
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