Oh my goodness, let me tell you about these lemon thyme and rosemary cupcakes! They’re like a little burst of sunshine and herb garden magic in every bite. I never thought herb-infused desserts could be this delightful, but trust me, once you try these, you’ll be hooked! The zesty lemon pairs beautifully with the earthy thyme and rosemary, creating a flavor profile that’s refreshingly unique. They’re perfect for spring gatherings or just a cozy afternoon treat. Plus, they’re so easy to whip up! You won’t believe how quickly they come together. Let’s dive into the recipe and make some magic happen in your kitchen!
Ingredients for Lemon Thyme and Rosemary Cupcakes
Here’s what you’ll need to create these delightful lemon thyme and rosemary cupcakes. Gather the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (freshly grated for the best flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
Make sure to measure everything accurately for the best results. Happy baking!
How to Prepare Lemon Thyme and Rosemary Cupcakes
Alright, let’s get our hands a little floury and make these amazing lemon thyme and rosemary cupcakes! First things first, preheat your oven to 350°F (175°C). This will ensure it’s nice and hot when your cupcakes are ready to go in.
In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy—this usually takes about 3-4 minutes. Next, add in the eggs, milk, lemon juice, and lemon zest. Mix everything together until it’s well combined and smooth. In another bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder throughout the flour.
Now, gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Don’t overmix—this keeps your cupcakes light and fluffy! Finally, fold in the chopped thyme and rosemary, which adds that wonderful herbal kick.
Line your cupcake tin with liners and fill each one about two-thirds full with the batter. Pop them in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once they’re baked to perfection, let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. And there you go—simple, right?
Why You’ll Love This Recipe
- Unique flavor that blends zesty lemon with fragrant herbs
- Simple preparation—perfect for both novice and experienced bakers
- Ideal for brunches, parties, or just a cozy treat at home
- Light and fluffy texture that melts in your mouth
- Versatile enough to be enjoyed with or without frosting
Tips for Success with Lemon Thyme and Rosemary Cupcakes
To really nail these lemon thyme and rosemary cupcakes, here are some of my favorite tips! First, make sure your butter is truly softened—it should be at room temperature to cream perfectly with the sugar. If you’re out of fresh herbs, dried thyme and rosemary can work in a pinch, but reduce the amount to about one teaspoon each, as dried herbs are more concentrated.
Also, don’t skip the zest! It brings such a vibrant flavor. If you want a little extra zing, add a dash of lemon extract. And remember, for the fluffiest cupcakes, be gentle when mixing the batter—overmixing can lead to dense cupcakes. Trust me, you want these to be light and airy!
Serving Suggestions for Lemon Thyme and Rosemary Cupcakes
These lemon thyme and rosemary cupcakes are delightful on their own, but if you want to elevate your experience, here are a few serving suggestions! Pair them with a refreshing glass of iced tea or a light lemonade to complement the citrusy notes. For a more indulgent treat, a dollop of whipped cream or a drizzle of lemon icing can add that extra flair. You could even serve them alongside fresh fruit, like strawberries or blueberries, for a colorful and tasty contrast. Trust me, these pairings will take your cupcakes to the next level!
Nutritional Information for Lemon Thyme and Rosemary Cupcakes
Now, let’s talk about the nutrition of these scrumptious lemon thyme and rosemary cupcakes! Each cupcake is estimated to have about 180 calories, with 7 grams of fat (4 grams saturated), and 2 grams of protein. You’ll also find around 24 grams of carbohydrates and 10 grams of sugar in each delightful treat. Keep in mind that these numbers can vary a bit based on the specific ingredients you use, but it gives you a good idea of what to expect. Enjoy without guilt!
FAQ About Lemon Thyme and Rosemary Cupcakes
Can I use dried herbs instead of fresh? Absolutely! If you’re in a pinch, dried thyme and rosemary can work, but remember to use about a teaspoon each since they’re more concentrated.
How can I make these cupcakes vegan? For a vegan version, replace the eggs with flax eggs and use a plant-based butter substitute. Almond or soy milk can replace regular milk, and they’ll still taste amazing!
What’s the best way to frost these cupcakes? A light lemon icing or cream cheese frosting pairs wonderfully with the herb flavors. Just keep it simple to let those unique flavors shine!
Can I make mini versions of these cupcakes? Yes! Just adjust the baking time to about 15-18 minutes for mini cupcakes, and keep an eye on them as they bake.
How long do these cupcakes stay fresh? They’re best enjoyed within 2-3 days, but you can store them in an airtight container to keep them moist. Enjoy!
Storage & Reheating Instructions
Storing your leftover lemon thyme and rosemary cupcakes is super easy! Just place them in an airtight container and keep them at room temperature for up to 2-3 days. If you want to keep them fresh for longer, you can pop them in the fridge, but they might dry out a bit. For reheating, I recommend gently warming them in the microwave for about 10-15 seconds—just enough to take the chill off without making them rubbery. Enjoy them fresh, and trust me, they’re just as delightful the next day!
Call to Action
I’d love to hear what you think about these lemon thyme and rosemary cupcakes! If you give the recipe a try, please leave a comment below and let me know how they turned out. Don’t forget to rate the recipe too! And if you’re feeling social, share your delicious creations on social media—tag me so I can see all your beautiful cupcakes! Happy baking, my friends!
For more delicious recipes, check out this spiced apple cider recipe or this creamy garlic parmesan pasta for a cozy meal. If you’re interested in the health benefits of herbs, you can read more about it here.
Print
Lemon Thyme and Rosemary Cupcakes: 5 Reasons to Savor
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious lemon thyme and rosemary cupcakes with a hint of herbs.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar.
- Add eggs, milk, lemon juice, and zest. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients.
- Fold in thyme and rosemary.
- Fill cupcake liners with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store cupcakes in an airtight container.
- These cupcakes can be frosted with lemon icing.
- Adjust herb quantities to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: lemon thyme and rosemary cupcakes, herb cupcakes, lemon cupcakes
