Lemon Rosemary Cupcakes

The herbal infusion of rosemary in these lemon cupcakes is nothing short of amazing. Sweet, tart, with a touch of savory. Lemon Rosemary Cupcakes are a delicious cupcake bursting with the flavors of a summer garden.

I put off making cupcakes with herbs in them, because I wasn’t sure if I would like them or not.

Well, I love them.

The rosemary is a subtle flavor in the background, but it’s there and it’s delicious.

Making Lemon Rosemary Cupcakes

Start the night before.

Yes, that’s what I said.

Roughly chop 2 sprigs of rosemary and let them steep in a cup of milk (covered) overnight in the refrigerator.

If you don’t have time, or you forgot like I did, let it steep for at least 2 hours. Overnight is better, though, because more rosemary flavor is released into the milk.

When it’s time to bake, just pour the milk through a sieve into another cup or bowl, and discard the rosemary.

Cupcake time.

Preheat the oven to 350° and line two muffin pans with 24 cupcake liners.

Then, in a medium bowl, sift together the dry ingredients: flour, salt, baking powder, and baking soda.

In a large bowl, beat the butter and sugar until light and fluffy. This takes 3 – 5 minutes.

Add the lemon juice and zest while continuing to beat, then add the fresh rosemary.

Next, add the eggs, but only one at a time. Combine each egg before adding the next.

Stir in the vanilla extract.

That leaves us with only the flour mixture and the milk (from the night before).

Add these two to the butter mixture alternating the flour, then milk (in batches) until it’s all in there, then beat just until combined. You don’t want to over mix.

Then divide the batter up evenly into the 24 liners, approx. 2/3 full.

Bake in the preheated oven for 12 – 15 minutes, or until the tops spring back when lightly touched.

Alternatively, you can do the clean toothpick test, or wait until the tops turn a light golden color.

Once they’re out of the oven, let them cool for five minutes in the pans, then remove them to a wire rack to cool completely.

Frosting ideas for freshly baked Lemon Rosemary Cupcakes.

I wanted a light frosting for mine, so I paired them with my Any Flavor Pudding Frosting, using lemon pudding. French Vanilla or Cheesecake pudding would also be good.

You can also do a light glaze, like I did over my Glazed Lemon Bread. Dang it all, that’s another good one.

If you’re a buttercream lover, (me, too!), check out the frosting I used on my Orange Cupcakes with Vanilla Frosting. That frosting is so delicious on most anything.

On the more simplistic side, you could just throw on a dollop of Cool Whip or make some Small Batch Whipped Cream, only double or triple the recipe.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much!

Lemon Rosemary Cupcakes

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Meanwhile, have a wonderfully blessed day.

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My Collected Recipes

A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.