Fresh Rosemary & Lemon Cupcakes
Recipe from Better Homes and Gardens

This dessert receives a double dose of refreshing lemon in both the cake and the lemon glaze topping. This recipe also makes mini and jumbo cupcakes.


Fresh Rosemary & Lemon Cupcakes

by 3  people

read comments

add your rating
add a comment
Servings: Makes 15
Prep Time: 30 mins
Total Time: 57 mins
Related Categories: 4th of July Dessert, Breakfast and Brunch, Cake, Cupcakes, Desserts, Easter, Easter Cupcakes, Lemon Cake
 
savings in
change zip
 
Ingredients
  • 1/2  cup
    butter, softened
    see savings
    On Sale
  • 2 
    eggs
    see savings
    On Sale
  • 1-3/4  cups
    cake flour
    see savings
    On Sale
  • 2  tsp.
    finely chopped fresh rosemary
    see savings
    On Sale
  • 1-1/2  tsp.
    baking powder
    see savings
    On Sale
  • 1/2  tsp.
    salt
    see savings
    On Sale
  • 1  cup
    granulated sugar
    see savings
    On Sale
  • 1-1/2  tsp.
    lemon extract
    see savings
    On Sale
  • 1/2  tsp.
    vanilla
    see savings
    On Sale
  • 2/3  cup
    milk
    see savings
    On Sale
  • 2  tsp.
    finely shredded lemon peel
    see savings
    On Sale
  • 3  Tbsp.
    lemon juice
    see savings
    On Sale
  • 1  recipe
    Lemon Glaze (see recipe)
    see savings
    On Sale
add ingredients to list

Directions
1.
Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
2.
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.
3.
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.
4.
Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.
5.
Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.
6.
Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon finely shredded lemon peel.
Nutrition information
Calories 213, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 45 mg, Sodium 159 mg, Carbohydrate 35 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 3%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Lemon Cupcakes
Lemon Cupcakes

A lemon juice and sugar glaze ensures these mini-cakes stay moist for days.

 Articles
Lusting After Lemon Cake
...Spring makes me have lemon cake on the brain, but not just any old lemon cake. I'm talking about... three super-citrusy layers smothered with lemon frosting. This is not a new craving. Many years ago, I... varied between the classic yellow cake with chocolate frosting and a lemon cake (choosing the latter... read more...
Grilled Lemon Chicken: Dinner for $10
... grilled lemon halves on the side. Simple, easy, fresh -- and inexpensive, too. This Grilled Lemon Chicken... are, of course, one of our regular go-to weeknight staples, and this Grilled Lemon Chicken is perfect... yields 4 servings at just $1.20 per serving. Make this Grilled Lemon Chicken! Create Your Own... read more...
Cupcakes Abloom! -- 6 Springy Easter Cupcakes
...! Lemon Cupcakes These little cakes aren't cupcakes in the traditional sense, but they're ideal... floral cupcakes. They're made with lemon and orange, so they have a bright, citrusy flavor that tastes... of springtime. Lemon Creme Cupcakes These sunny cupcakes are made with a prepared mix and icing, so they're a... read more...
Food Blogs We Love
Snappy Cinnamon Spice Bun Cookies with Honey Buttermilk Glaze and a Food Blogger Cookie Swap!
exceedingly tasty nonetheless. There were rosemary lemon pepper shortbread cookies byAnita had also brought a bunch of cupcakes as well and our host Anneliesovernight, making them a snap for fresh baked cookies the following day read more...
see more blogs
More Great Recipe Ideas from Better Homes and Gardens