Fresh Rosemary And Lemon Cupcakes Recipe

Name: Fresh Rosemary And Lemon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups cake flour; 2 teaspoons finely snipped fresh rosemary; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup butter, softened; 1 cup sugar; 1 1/2 teaspoons lemon extract; 1/2 teaspoon vanilla; 2 eggs; 2/3 cup milk; 2 teaspoons finely shredded lemon peel; 3 tablespoons lemon juice; Lemon Glaze; 1 cup powdered sugar; 1/2 teaspoon finely shredded lemon peel; 5 - 5 1/2 teaspoons lemon juice

Servings: persons

1 3/4 cups cake flour
2 teaspoons finely snipped fresh rosemary
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 1/2 teaspoons lemon extract
1/2 teaspoon vanilla
2 eggs
2/3 cup milk
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
Lemon Glaze
1 cup powdered sugar
1/2 teaspoon finely shredded lemon peel
5 - 5 1/2 teaspoons lemon juice

1
Preheat oven to 350u00b0; line fifteen 2 1/2 inch muffin cups with paper bake cups; set aside.
2
In a bowl, stir together the cake flour, rosemary, baking powder, and salt; set aside.
3
In a big bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
4
Add sugar, lemon extract, and vanilla; beat on med-high speed for 2 minutes, until light and fluffy, scraping side of bowl occasionally.
5
Add eggs, one at a time, beating well after each addition.
6
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.
7
Stir in lemon peel and lemon juice.
8
Spoon batter into prepared muffin cups, filling about 3/4 full.
9
Bake for 22-25 minutes or until a pick comes out clean.
10
Cool in muffin cups on wire racks for 5 minutes.
11
Remove from muffins cups; cool completely on racks.
12
Make glaze--in a small bowl combine powdered sugar and lemon peel.
13
Stir in lemon juice to make of spreading consistency.
14
Spoon Lemon Glaze over cupcakes; let stand until glaze is set.

848

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 cups cake flour, 2 teaspoons finely snipped fresh rosemary, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Fresh Rosemary And Lemon Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Rosemary And Lemon Cupcakes

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