Thyme-Rosemary Pound Cupcakes Recipe

Name: Thyme-Rosemary Pound Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups unsalted butter, softened; 1 cup sugar; 4 large eggs; 1/4 cup milk; 2 teaspoons vanilla extract; 2 1/4 cups sifted cake flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1 tablespoon chopped fresh lemon thyme leaves; 1 1/2 teaspoons chopped fresh rosemary; 6 medium peaches, peeled and coarsely chopped; 2 tablespoons sugar; 1 cup whipping cream; 2 tablespoons powdered sugar

Servings: persons

1 1/4 cups unsalted butter, softened
1 cup sugar
4 large eggs
1/4 cup milk
2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon chopped fresh lemon thyme leaves
1 1/2 teaspoons chopped fresh rosemary
6 medium peaches, peeled and coarsely chopped
2 tablespoons sugar
1 cup whipping cream
2 tablespoons powdered sugar

1
Place paper liners in 24 muffin cups.
2
Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating just until yellow disappears after each addition. Combine milk and vanilla. Whisk together flour and next 4 ingredients; add to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups.
3
Bake at 350u00b0 for 15 to 16 minutes or until cakes spring back when lightly touched. Cool cakes in pans 10 minutes. Remove paper liners, and invert cakes onto a wire rack. Let cool completely.
4
Combine peaches and 2 tablespoons sugar, stirring gently. Beat whipping cream until frothy, add powdered sugar, and beat until soft peaks form. Serve cakes with peaches and whipped cream.
5
Substitute 2 teaspoons regular fresh thyme leaves and 1/2 teaspoon lemon zest for the lemon thyme, if desired.

1376

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/4 cups unsalted butter, softened, 1 cup sugar, 4 large eggs, 1/4 cup milk, and more.

Yes, Thyme-Rosemary Pound 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.

That's it — enjoy your meal!

Thyme-Rosemary Pound Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions