Description
Zesty lemon, thyme, and rosemary cupcakes blend Mediterranean herb elegance with sweet sophistication. Herbal notes dance through delicate crumb, promising a sensory journey that delights culinary explorers.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups all-purpose flour
- 2 ¼ cups granulated sugar
- 1 cup (2 sticks / 226 grams) unsalted butter, softened
- 1 cup whole milk
Eggs and Flavorings:
- 3 large eggs
- 1 large egg white
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- Juice of 2 lemons
Baking and Seasoning:
- 1 tablespoon baking powder
- 1 teaspoon salt
Frosting Ingredients:
- 2 ½ cups mascarpone cheese
- 1 cup lemon curd
- 2 teaspoons fresh thyme, finely chopped
- 4 teaspoons fresh rosemary, finely chopped
Instructions
- Preheat the oven to a moderate temperature and prepare a muffin tin with cupcake liners, ensuring even spacing.
- Combine dry ingredients in a bowl, whisking flour, baking powder, and salt until thoroughly blended.
- In a separate mixing bowl, cream butter and sugar until the mixture becomes light and airy, creating a smooth base.
- Incorporate eggs individually, mixing thoroughly after each addition to create a uniform texture.
- Blend milk, vanilla, finely chopped rosemary, thyme, and lemon zest in a small container to infuse herbal and citrus notes.
- Gradually fold the flour and milk mixtures into the butter-sugar base, alternating between the two and maintaining a gentle mixing technique.
- Introduce lemon juice to the batter, stirring until the consistency becomes smooth and well-integrated.
- Carefully distribute the batter into cupcake liners, filling each approximately three-quarters full to allow room for rising.
- Place the muffin tin in the preheated oven and bake until a testing implement comes out clean, indicating proper doneness.
- Allow cupcakes to rest in the tin briefly before transferring to a cooling rack to reach room temperature.
- Prepare the frosting by combining mascarpone cheese, lemon curd, and finely chopped herbs in a mixing bowl.
- Whip the frosting until it achieves a smooth, consistent texture with integrated herb flavors.
- Once cupcakes have completely cooled, generously apply the herbed mascarpone frosting.
- Optionally embellish with delicate lemon zest or miniature herb sprigs for an elegant finishing touch.
Notes
- Experiment with fresh versus dried herbs to find your preferred flavor intensity, as fresh herbs provide a more vibrant and aromatic profile.
- Adjust the herb quantities to suit personal taste, keeping in mind that rosemary can be quite strong and thyme offers a more delicate flavor.
- Ensure ingredients are at room temperature for better mixing and a smoother, more consistent cupcake texture.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend and add a teaspoon of xanthan gum to improve texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg