Rosemary and Lemon Cupcakes
We have a few herb plants around the house, so I wanted to use the rosemary in something, and these cupcakes were born! Everyone who tried them liked them, but then consensus seemed to be that the rosemary flavor wasn’t very strong. I’m not sure if it just needs more rosemary, or if we should have used a food processor to chop it instead of just a knife. We also didn’t have lemon extract, but adding extra lemon juice worked pretty well!
Part 1: Cupcakes
- 1/2 cup butter, softened
- 2 eggs
- 1 3/4 cups cake flour
- 2 teaspoons finely chopped rosemary
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 teaspoons lemon extract
- 1/2 teaspoon vanilla
- 2/3 cup milk
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- Lemon Glaze (recipe below)
- Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl. (I always do the butter/eggs/sugar mix first so I only have to use one bowl)
- In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
- Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.
- Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean.Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.
- 1 cup powdered sugar
- 5-5 1/2 teaspoons lemon juice
- 1/2 teaspoon finely shredded lemon peel