Description
Delicious lemon thyme and rosemary cupcakes with a hint of herbs.
Ingredients
Scale
- 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