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Fresh Rosemary & Lemon Cupcakes

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Fresh Rosemary & Lemon Cupcakes

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  • Makes: 15 servings
  • Prep 30 mins
  • Bake 22 mins
  • Cool 5 mins

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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.

Ingredients

  • 1/2 cup butter, softened
  • 2 eggs
  • 1 3/4 cups cake flour
  • 2 teaspoons finely chopped fresh rosemary
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/2 teaspoons lemon extract
  • 1/2 teaspoon vanilla
  • 2/3 cup milk
  • 2 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 recipe Lemon Glaze (see recipe)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Lemon Glaze

Ingredients

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

Directions

  1. In small bowl combine powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency. Stir in finely shredded lemon peel.

Nutrition Facts

(Fresh Rosemary & Lemon Cupcakes)

Servings Per Recipe 15, sodium (mg) 159, calcium (mg) 30, iron (mg) 1, pro. (g) 3, cal. (kcal) 213, vit. C (mg) 2, vit. A (IU) 243, sat. fat (g) 4, chol. (mg) 45, Fat, total (g) 7, carb. (g) 35

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