Description
Zesty lemon, thyme, and rosemary cupcakes dance with herbal elegance, bringing Mediterranean sunshine to your dessert plate. Herbal notes and citrus whispers create a delightful culinary experience you can savor with each memorable bite.
Ingredients
Scale
Fresh Herbs and Citrus:
- 1 tablespoon (15 ml) fresh rosemary, finely chopped
- 1 tablespoon (15 ml) fresh thyme, finely chopped
- Zest of 1 lemon
- Juice of 2 lemons
Main Dry Ingredients:
- 3.5 cups (438 grams) all-purpose flour
- 2.25 cups (450 grams) granulated sugar
- 1 tablespoon (15 ml) baking powder
- 1 teaspoon (5 ml) salt
Wet Ingredients and Additional Components:
- 1 cup (227 grams) unsalted butter, softened
- 3 large eggs
- 1 large egg white
- 1 cup (240 ml) whole milk
- 2 teaspoons (10 ml) vanilla extract
Frosting Ingredients:
- 2.5 cups (567 grams) mascarpone cheese
- 1 cup (240 ml) lemon curd
- 2 teaspoons (10 ml) fresh thyme, finely chopped
- 4 teaspoons (20 ml) fresh rosemary, finely chopped
Instructions
- Craft a perfectly prepared baking environment by warming the oven to 350F (175C) and arranging cupcake liners in a muffin tin. Meticulously sift together flour, baking powder, and salt in a mixing bowl, setting this dry foundation aside.
- In a separate large vessel, vigorously cream butter and granulated sugar until the mixture becomes airy and voluminous. Incorporate eggs individually, ensuring thorough blending after each addition. Gently fold in the egg white until seamlessly integrated.
- Create a fragrant liquid mixture by combining milk, vanilla extract, finely chopped rosemary, delicate thyme leaves, and vibrant lemon zest in a small bowl. Methodically alternate adding the flour mixture and herbal milk mixture to the butter-sugar base, always initiating and concluding with flour. Blend until ingredients are just harmonized.
- Introduce fresh lemon juice, stirring until the batter achieves a silky, uniform consistency. Carefully distribute the aromatic batter among cupcake liners, filling each approximately three-quarters full.
- Slide the tin into the preheated oven and bake for roughly 20 minutes. Test doneness by inserting a toothpick into the cupcake’s center – it should emerge pristine and clean. Allow cupcakes to rest in the tin for five minutes before transferring to a wire rack for complete cooling.
- Prepare the luscious frosting by whisking mascarpone cheese, tangy lemon curd, and finely chopped thyme and rosemary until the mixture becomes smooth and creamy.
- Once cupcakes have thoroughly cooled, generously spread the herbal mascarpone frosting. Embellish with additional lemon zest or delicate herb sprigs for an elegant finishing touch.
Notes
- Elevate the herb flavor by gently bruising rosemary and thyme before chopping to release their essential oils and intensify the aromatic profile.
- Create a gluten-free version by substituting all-purpose flour with a blend of almond and rice flour for a light, tender texture.
- Make the cupcakes dairy-free by replacing butter with coconut oil and using a plant-based mascarpone alternative to accommodate different dietary needs.
- Enhance the lemon flavor by adding a small amount of lemon extract or using freshly squeezed lemon juice for a brighter, more vibrant citrus notes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg