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Lemon Thyme Rosemary Cupcakes

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Delightful cupcakes with a bright lemon flavor and aromatic herbs, perfect for a cheerful brunch or light dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Mix in the lemon zest and lemon juice.
  5. Whisk together the flour, baking powder, baking soda, salt, thyme, and rosemary in another bowl.
  6. Combine the dry ingredients with the wet mixture, alternating with the milk, until just combined.
  7. Fill the cupcake liners evenly with batter.
  8. Bake for 18-20 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

Store uneaten cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to a month.

Nutrition

Find it online: https://pinrecipezbylinaa.com/lemon-thyme-rosemary-cupcakes/

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