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