Fresh Rosemary And Lemon Cupcakes Recipes

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FRESH ROSEMARY & LEMON CUPCAKES



Fresh Rosemary & Lemon Cupcakes image

This dessert receives a double dose of refreshing lemon in both the cake and the lemon glaze topping. This recipe also makes mini and jumbo cupcakes.

Provided by Midwest Living

Number Of Ingredients 13

½ cup butter, softened
2 eggs
1 ¾ cups cake flour
2 teaspoons finely chopped fresh rosemary
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
1 ½ teaspoons lemon extract
½ teaspoon vanilla
⅔ cup milk
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 recipe Lemon Glaze (see recipe)

Steps:

  • Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
  • Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
  • Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.
  • Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.
  • Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Nutrition Facts : Calories 213 calories, Carbohydrate 35 g, Cholesterol 45 mg, Fat 7 g, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, Sodium 159 mg

FRESH ROSEMARY & LEMON CUPCAKES



Fresh Rosemary & Lemon Cupcakes image

This dessert receives a double dose of refreshing lemon in both the cake and the lemon glaze topping. This recipe also makes mini and jumbo cupcakes.

Provided by BHG Test Kitchen

Time 57m

Number Of Ingredients 13

0.5 cup butter, softened
2 eggs
1.75 cup cake flour
2 teaspoon finely chopped fresh rosemary
1.5 teaspoon baking powder
0.5 teaspoon salt
1 cup granulated sugar
1.5 teaspoon lemon extract
0.5 teaspoon vanilla
0.667 cup milk
2 teaspoon finely shredded lemon peel
3 tablespoon lemon juice
1 Lemon Glaze (see recipe)

Steps:

  • Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
  • Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
  • Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.
  • Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.
  • Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 6 jumbo cakes, 15 (2-1/2-inch) cupcakes, or 36 mini cakes.

Nutrition Facts : Calories 213 kcal, Carbohydrate 35 g, Cholesterol 45 mg, Protein 3 g, SaturatedFat 4 g, Sodium 159 mg, Fat 7 g, UnsaturatedFat 0 g

FRESH ROSEMARY AND LEMON CUPCAKES



Fresh Rosemary and Lemon Cupcakes image

Make and share this Fresh Rosemary and Lemon Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 15 cupcakes

Number Of Ingredients 15

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
1 cup powdered sugar
1/2 teaspoon finely shredded lemon peel
5 -5 1/2 teaspoons lemon juice

Steps:

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

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