Lemon Rosemary Cupcakes
A lemon cupcake infused with savory Rosemary in this delicious dessert.
Yield: 24
Calories: 195kcal
Materials
- 1 cup whole milk
- 2 tsp. fresh rosemary, chopped (roughly 2 sprigs)
- 2 1/2 cups all-purpose flour
- 3/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1 Tbsp. lemon juice and zest from 1 lemon
- 1/4 tsp. fresh rosemary, finely chopped
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
Instructions
- The night before making cupcakes, chop 2 sprigs of fresh rosemary and mix with 1 cup milk. Cover and let steep in refrigerator overnight, or for at least 2 hours. When ready to bake, pour milk through a sieve to remove the rosemary. The rosemary can then be discarded.
- Preheat oven to 350° and line 2 muffin pans with liners.
- In medium bowl, combine dry ingredients: flour, salt, baking powder, and baking soda.
- In large bowl, beat butter and sugar on medium speed until light and fluffy, 3 - 5 min. Add lemon juice, lemon zest, and fresh rosemary. Scrape sides as necessary. Add 1 egg at a time allowing each egg to be combined before adding the next. Add vanilla.
- Reduce speed to low and alternately add milk and dry ingredients in batches. Beat just until combined. Avoid over mixing.
- Divide batter evenly into liners (approx. 2/3 full) and bake for 12 - 15 min. Tops should be lightly golden, or a toothpick inserted into the center should come out clean.
- Allow cupcakes to cool 5 minutes in pans, then remove to wire racks to cool completely before frosting. Enjoy!
Nutrition
Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 120mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 296IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 1mg