Description
Lemon, Thyme, and Rosemary Cupcakes are a delightful blend of zesty lemon and aromatic herbs, offering a unique and refreshing flavor profile. These moist cupcakes are topped with a creamy lemon mascarpone frosting, making them perfect for any occasion.
Ingredients
Units
Scale
For the Cupcakes:
- 2 1/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 large egg white
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Zest of 1 lemon
- Juice of 2 lemons
For the Frosting:
- 2 1/2 cups mascarpone cheese
- 1 cup lemon curd
- 2 teaspoons fresh thyme, finely chopped
- 4 teaspoons fresh rosemary, finely chopped
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then, add the egg white and mix until fully incorporated.
- In a small bowl, combine the milk, vanilla extract, chopped rosemary, chopped thyme, and lemon zest.
- Alternately add the flour mixture and the milk mixture to the butter-sugar mixture, beginning and ending with the flour mixture. Mix until just combined.
- Stir in the lemon juice until the batter is smooth.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting:
- In a medium bowl, combine the mascarpone cheese, lemon curd, chopped thyme, and chopped rosemary.
- Using a mixer, beat the mixture until smooth and well combined.
- Assemble the Cupcakes:
- Once the cupcakes have cooled completely, frost them with the lemon mascarpone mixture.
- Garnish with additional lemon zest or small sprigs of rosemary and thyme, if desired.
Notes
- Ensure that all your ingredients are at room temperature before beginning, as this helps achieve a smoother batter and better texture.
- For a more intense herbal flavor, you can increase the amount of rosemary and thyme slightly, but be cautious as these herbs can be potent.
- These cupcakes can be stored in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor.