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Lemon Rosemary Cupcakes
Lemon and rosemary combine for a delightful cupcake treat.
Servings
24
24
Cuisine Type
- american
Menu Part
- Dessert
Main Ingredient
- Dairy
- Eggs
- Fruit
Source: Calvin College (Grand Rapids, Mich.)
Lemon and rosemary combine for a delightful cupcake treat.
Ingredients
1 3/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cups butter, softened
1 cup granulated sugar
2 eggs
2/3 cup milk
Juice and zest of one lemon
1/2 tsp. vanilla
2 tbsp. finely chopped fresh rosemary
Steps
Preheat oven to 350°F.
Whisk together flour, baking powder and salt. Set aside.
In separate bowl, cream together butter and sugar until fluffy.
Add eggs, milk, lemon juice and zest and vanilla; mix until incorporated.
Add flour mixture; mix until smooth.
Add rosemary and stir lightly.
Fill lined cupcake pans 2/3 full with batter.
Bake for 28 minutes, or until cake springs back. Remove from oven and cool completely.
Top cooled cupcakes with cream cheese icing.
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