Fresh Rosemary and Lemon Cupcakes

Infused with bright citrus and earthy herbaceousness, Fresh Rosemary and Lemon Cupcakes are a unique twist on traditional dessert recipes. These moist and fluffy cupcakes blend freshly chopped rosemary with zesty lemon juice and zest, creating a harmonious balance of savory and sweet flavors. Topped with a silky lemon frosting and garnished with delicate rosemary sprigs, each bite is a delightful burst of freshness and sophistication. Perfect for brunches, afternoon tea, or elegant gatherings, this simple yet elegant recipe comes together in under 40 minutes from prep to bake. Whether you're a fan of citrusy desserts or looking to impress with distinctive flavor combinations, these rosemary and lemon cupcakes are guaranteed to elevate your baking game to gourmet status!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 1.5 tablespoons Fresh rosemary
• 0.75 cups Granulated sugar
• 0.5 cups Unsalted butter (softened)
• 2 pieces Large eggs
• 1 tablespoon Fresh lemon zest
• 2 tablespoons Fresh lemon juice
• 0.5 cups Whole milk
• 1.5 cups Powdered sugar
• 2 tablespoons Fresh lemon juice (for frosting)
• 0.25 cups Unsalted butter (softened, for frosting)
• 12 pieces Fresh rosemary sprigs (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

Finely chop the fresh rosemary until you have 1.5 tablespoons. Set aside.

Step 4

In a large mixing bowl, beat the granulated sugar and softened butter together using an electric mixer until light and fluffy, about 2-3 minutes.

Step 5

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 6

Mix in the lemon zest, lemon juice, and chopped rosemary to the wet ingredients.

Step 7

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition.

Step 8

Evenly divide the batter among the 12 cupcake liners, filling each about two-thirds full.

Step 9

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 10

Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 11

While the cupcakes are cooling, make the frosting. In a medium bowl, beat the powdered sugar, softened butter, and fresh lemon juice together until smooth and creamy.

Step 12

Once the cupcakes are completely cool, frost them using a piping bag or a spoon.

Step 13

Garnish each cupcake with a small sprig of fresh rosemary for a decorative touch.

Step 14

Serve and enjoy your fragrant and zesty Rosemary and Lemon Cupcakes!

Nutrition Facts

Serving size	998.1 grams (998.1g)

Amount per serving	% Daily Value*
Calories	3457

Total Fat 159.70g	205%
Saturated Fat 96.70g	484%
Polyunsaturated Fat 0.10g
Cholesterol 774mg	258%
Sodium 1480mg	64%
Total Carbohydrate 486.90g	177%
Dietary Fiber 7.20g	26%
Total Sugars 334.40g
Protein 36.40g	73%

Vitamin D 230IU	1148%
Calcium 293mg	23%
Iron 12mg	68%
Potassium 660mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 4.1%

Carbs: 55.2%