Ingredients for Fresh Rosemary And Lemon Cupcakes
- 1 ½ cups cake flour
- Fresh Rosemary
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- 1 ¾ cups granulated sugar
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 cups powdered sugar
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How to Make Fresh Rosemary And Lemon Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups cake flour, 1 tablespoon fresh rosemary, finely chopped, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer on medium-high speed for 2 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in 2 teaspoons lemon extract, 1 teaspoon vanilla extract, and then add 2 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together ½ cup milk.
- Gradually add the dry ingredients and milk to the wet ingredients alternately, beginning and ending with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the zest of 1 lemon and 2 tablespoons of fresh lemon juice.
- Fill the prepared muffin cups about ¾ full.
- Bake for 22-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar, 1 tablespoon lemon zest, and 2-3 tablespoons lemon juice until smooth and pourable.
- Once the cupcakes are completely cool, drizzle the lemon glaze over the tops.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
85g
Fat
21g
Carbs
11g
