Fresh Rosemary & Lemon Cupcakes
- Makes: 15 servings
- Prep 30 mins
- Bake 22 mins
- Cool 5 mins
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
- 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.
Lemon Glaze
Ingredients
- 1
cup
powdered sugar
- 5 - 5 1/2
teaspoons
lemon juice
- 1/2
teaspoon
finely shredded lemon peel
Directions
- 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, vit. A (IU) 243, vit. C (mg) 2, cal. (kcal) 213, pro. (g) 3, carb. (g) 35, Fat, total (g) 7, chol. (mg) 45, sat. fat (g) 4