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Lemon Thyme Rosemary Cupcakes

These Lemon Thyme Rosemary Cupcakes blend the tangy brightness of lemon with fresh herbs for a delightful flavor experience, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour Can substitute with cake flour for a lighter texture.
  • 1 cup granulated sugar Can be substituted with coconut sugar or monk fruit for a lower glycemic index.
  • 0.5 cups unsalted butter, softened European-style butter recommended for richer flavor.
  • 2 large eggs Can be replaced with 1/2 cup of unsweetened applesauce for a vegan version.
  • 0.5 cups milk Almond or oat milk can be used for a dairy-free option.
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 serving frosting of choice for topping Cream cheese frosting or lemon glaze works well.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well after each addition until fully incorporated.
  4. Stir in milk, lemon zest, and lemon juice until well combined.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, thyme, and rosemary until evenly mixed.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow cupcakes to cool completely before frosting, if desired.

Notes

For a healthier cupcake, swap refined sugar for natural sweeteners and add seeds for extra nutrition. Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.