Description
Delicious lemon-infused cupcakes enhanced with fresh thyme and rosemary, topped with a creamy mascarpone frosting.
Ingredients
Scale
- 450 g granulated sugar
- 226 g unsalted butter, softened
- 3 large eggs
- 1 large egg white
- 440 g all-purpose flour
- 15 g baking powder
- 5 g fine sea salt
- 240 ml whole milk
- 10 ml vanilla extract
- 15 g fresh rosemary, finely chopped
- 15 g fresh thyme, finely chopped
- Zest of 1 lemon
- Juice of 2 lemons
- 600 g mascarpone cheese
- 240 g lemon curd
- 10 g fresh thyme, finely chopped
- 20 g fresh rosemary, finely chopped
Instructions
- Preheat oven to 175°C and line a standard muffin tin with paper liners.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
- Using a stand mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy.
- Add eggs one at a time, followed by the egg white, beating well after each addition and scraping down the bowl as needed.
- In a separate bowl, combine whole milk, vanilla extract, finely chopped rosemary, finely chopped thyme, and lemon zest. Mix well.
- Add the milk and herb mixture to the butter mixture alternately with the dry ingredients, beginning and ending with the dry mixture. Mix on low speed until just combined.
- Add the juice of 2 lemons and mix briefly until the batter is smooth and fully incorporated.
- Divide batter evenly among prepared cupcake liners, filling each approximately three-quarters full.
- Bake for 20 minutes or until a toothpick inserted into the center of a cupcake emerges clean. Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack.
- In a mixing bowl, combine mascarpone cheese, lemon curd, finely chopped thyme, and finely chopped rosemary. Whisk together until smooth and spreadable.
Notes
- Make sure all ingredients are at room temperature for best results.
- These cupcakes can be made a day in advance; store them covered in the refrigerator.
- Feel free to adjust the amount of lemon juice according to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg