Lemon, Thyme, and Rosemary cupcakes are a sophisticated dessert that blends zesty, bright citrus with subtle, earthy, and aromatic herbs. This unique flavor profile offers a delicious balance between sweet, tart, and savory notes, elevating the classic lemon cupcake into a more complex and memorable treat.Southern Italy inspires these cupcakes, and they combine all the wonderful flavors of the Amalfi Coast with a moist and light cupcake.

Ingredients

• All-purpose FlourThis gives the cupcakes their structure.
• SugarSugar is what makes these cupcakes so sweet. However, there's not too much; I'm not a fan of overly sweet desserts.
• Unsalted butterthe butter provides flavor and helps the cake to rise when beaten with sugar.
• SaltSalt is the ultimate flavor enhancer, and fun fact, if you ever want a dessert to be sweeter, a lot of times, it means you need to up the salt and not the sugar.
• Baking powderbaking powder is the leavener in this recipe, and along with the eggs, helps the cookies to rise.
• EggsThe eggs in this recipe act as a binding agent for all the ingredients.
• Vanilla extractIn addition to the sugar, the vanilla provides sweetness and flavor.
• Fresh lemonsfresh lemon juice and zest are what give this recipe its lemon flavor.
• Fresh rosemary and thymethis recipe has just the right amount of herbs to give a light but delightful rosemary and thyme flavor.
• Mascarponemascarpone is an Italian sweet cream cheese that's a sweet and less tart alternative to cream.
• Lemon curdhomemade or store-bought lemon curd gives the frosting its sweet lemon flavor.

INSTRUCTION

• Start by preheating the oven to 350 degrees and by lining a muffin tin with cupcake liners.
• Next, whisk the flour, salt, and baking powder in a large bowl and then cream the butter and sugar together with a mixer.
• Add the eggs one at a time, beating after each addition.
• Combine the milk, vanilla, rosemary, thyme, and lemon zest together in a small bowl.
• Add the flour and milk mixtures to the butter and sugar mixture.
• Mix in the lemon juice.
• Then divide the batter between prepared cupcake tins, filling ¾ of the way.
• Bake for 20 minutes or until a tester comes out clean.

Recipe from The G & M Kitchen