Welcome to our flavor-filled bakery, where we present you with an irresistible treat that combines the tangy brightness of lemons with the aromatic charm of rosemary – Lemon Rosemary Cupcakes. These delightful confections are a harmonious blend of zesty citrus and earthy herbal notes, guaranteed to tantalize your taste buds. Our recipe showcases the perfect balance between moist lemon-infused cupcakes and a subtle hint of fragrant rosemary in the frosting. Whether you’re in need of a refreshing dessert for a summer gathering or simply want to indulge in a unique flavor combination, these cupcakes are a must-try. Join us as we guide you through the steps to create these delectable Lemon Rosemary Cupcakes that will impress both your family and friends. Let’s embark on this culinary adventure and savor the delightful fusion of lemon and rosemary in every blissful bite.
Does it feel like Spring for you yet? Rumor has it, it’s officially the first day of Spring next week but I am far from feeling it. Those of us in the Northeast know spring doesn’t arrive till at least April or the end of April if we are being realistic. But that doesn’t stop me from celebrating the arrival of Spring a little earlier with these Meyer Lemon Rosemary Cupcakes. They have one of my favorite spring flavors – lemons with an added hint of rosemary.
I love using Meyer lemons during the late winter months because they combine the best parts of lemons and oranges in a citrus fruit that doesn’t make you pucker. Meyer lemons are a cross between a lemon and a mandarin orange and are sweeter than regular lemons making them perfect for desserts. Since we are trying to celebrate the arrival of Spring in the midst of some winter weather, they were ideal to use in these cupcakes.
As you gather with your friends and family for dinner parties during the next few weeks, consider whipping up these Meyer Lemon Rosemary Cupcakes. The combination of sweet citrus with hints of herbs is just delicious and refreshing. We all need some refreshing these days!
To get an herby aroma in these cupcakes, I infused milk with freshly minced rosemary. Let the rosemary steep in the milk for at least 2-3 hours or overnight. Use this milk to whip up the cupcakes with fresh lemon zest and if you like a bit more herbs, about a 1/4 teaspoon fresh rosemary (optional). I baked my cupcakes in the Nonstick Muffin Pan.
Once you’ve baked your cupcakes, make a batch of the sweet lemon frosting with your Mixer. The tart citrus and fresh aroma of rosemary in these cupcakes are just a match made in heaven.
Don’t forget to add some festive décor on your cupcakes. After all, we are celebrating the arrival of Spring!
Lemon Rosemary Cupcakes Recipe
Makes 24 cupcakes
INGREDIENTS
For the cupcakes
1 cup milk
1 teaspoon freshly chopped rosemary
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
Zest and juice of 1 Meyer lemon
1/4 teaspoon freshly chopped rosemary (optional)
3 eggs, at room temperature
2 teaspoons pure vanilla extract
For the lemon frosting
3 1/2 sticks unsalted butter, softened
3-4 cups sifted confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon zest of Meyer lemon
Pinch of salt
DIRECTIONS
Before making cupcakes, add the freshly chopped rosemary to the milk. Let steep covered in the fridge for at least two hours or overnight. When ready to bake cupcakes, pour the milk and rosemary mixture through a fine sieve and collect the milk.
For the cupcakes
- Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners or silicone baking cups.
- In a medium bowl sift together flour, salt, baking powder, and baking soda.
- In the bowl of a Mixer, cream butter and sugar until pale and fluffy, about 5 minutes on medium speed. Add the Meyer lemon zest and mix for an additional minute. Add the fresh rosemary at this point if using. Add the eggs one at a time, beating until combined after each addition. Beat in vanilla extract and Meyer lemon juice.
- Reduce the Stand Mixer speed to low and alternatively add the flour and milk, beginning and ending with the flour and mixing after each addition. Beat the batter until just combined. Scrap down the side of the bowl as needed.
- Divide batter into prepared cupcake liners in Nonstick Muffin Pan. Fill liners about 2/3 full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-14 minutes.
- Remove the cupcakes from the pan and let them cool completely on a wire rack before frosting.
For the Meyer lemon frosting
- Whip butter for 6-8 minutes on medium speed using the flat beater attachment of a KitchenAid® Stand Mixer. The butter will become pale and creamy.
- Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy. Frost-cooled cupcakes.