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1
Before making cupcakes, add the freshly chopped rosemary to the milk. Let steep covered in fridge for at least two hours or overnight. When ready to bake cupcakes, pour milk and rosemary mixture through a fine sieve and collect milk.
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2
For the cupcakes
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3
Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners or silicone baking cups.
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4
In a medium bowl sift together flour, salt, baking powder and baking soda.
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5
In the bowl of a KitchenAid(R) Stand 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.
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6
Reduce 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.
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7
Divide batter into prepared cupcake liners in KitchenAid(R) Classic 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.
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8
Remove cupcakes from pan and let cool completely on wire rack before frosting.
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9
For the Meyer lemon frosting
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10
Whip butter for 6-8 minutes on medium speed using the flat beater attachment of a KitchenAid(R) Stand Mixer. The butter will become pale and creamy.
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11
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.
