Description
Delightful cupcakes infused with zesty lemon and fragrant herbs, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon vanilla extract
- Optional: Lemon frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream the softened butter and sugar together until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Whisk together the flour, baking powder, and salt in another bowl.
- Add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the lemon zest, lemon juice, thyme, rosemary, and vanilla extract.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Notes
Ensure butter is at room temperature for better incorporation. Don’t over-mix the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 175
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg