Overhead view of golden lemon herb cupcakes topped with creamy mascarpone frosting, thyme specks, and fresh rosemary sprigs on a marble countertop, bathed in soft natural light, with flour dust particles and rustic kitchen elements enhancing the cozy atmosphere.

Lemon Thyme Cupcakes: Fresh Herbs Meet Zesty Citrus

KEY INFO

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 1 hour 10 minutes (includes cooling)
Servings: 18 cupcakes
Difficulty level: Intermediate
Dietary tags: Vegetarian (vegan adaptable)

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EQUIPMENT NEEDED

I keep things simple in my kitchen, and you can too.

Essential Tools:
Simple Alternatives:
  • No electric mixer? Use a hand whisk (your arm will get a workout)
  • No microplane? A box grater works for zest
  • No cooling rack? Clean kitchen towels spread on the counter

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INGREDIENTS

For the Cupcakes:
  • 2¼ cups (450g) granulated sugar
  • 2 sticks (225g) unsalted butter, softened
  • 3 large eggs plus 1 egg white
  • 3½ cups (420g) all-purpose flour
  • 1 tablespoon (15g) baking powder
  • 1 teaspoon (6g) salt
  • 1 cup (240ml) whole milk
  • 2 teaspoons (10ml) vanilla extract
  • 1 tablespoon (4g) finely minced fresh rosemary
  • 1 tablespoon (3g) finely minced fresh thyme
  • Zest from 1 large lemon (about 2 teaspoons)
  • Juice from 2 lemons (about ¼ cup/60ml)

Smart Substitutions:

  • Buttermilk instead of milk (adds tang)
  • Cake flour for lighter texture
  • Olive oil (¾ cup) instead of butter for Mediterranean flair
For Lemon Mascarpone Frosting:
  • 2½ cups (600g) mascarpone, room temperature
  • 1 cup (240g) lemon curd (store-bought works fine)
  • 2 teaspoons minced fresh thyme
  • 4 teaspoons minced fresh rosemary
Alternative Honey Cream Frosting:
  • 1 cup (240ml) cold heavy whipping cream
  • 1 tablespoon (15ml) lemon juice
  • ¼-½ cup (60-120ml) honey
  • 1 teaspoon (5ml) vanilla extract

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Overhead view of a marble countertop displaying neatly arranged cupcake ingredients including softened butter, fresh thyme, lemons, eggs, and flour in elegant ceramic bowls, illuminated by natural light that highlights the herb textures and pastel hues.

METHOD

Making the Cupcakes:
  1. Preheat your oven to 350°F (175°C).
  2. Line two muffin tins with paper liners and give them a quick spray with cooking oil.
  3. Whisk together flour, baking powder, and salt in a large bowl. Set aside.
  4. Beat softened butter and sugar with your electric mixer on medium-high speed for 2-3 minutes until the mixture looks pale and fluffy. This step matters more than you think.
  5. Add eggs one at a time, beating for 30 seconds after each addition. Add that extra egg white last.
  6. Mix milk, vanilla, minced herbs, and lemon zest in a small bowl.
  7. Add â…“ of the flour mixture to your butter mixture on low speed. Then add â…“ of the milk mixture. Repeat until everything’s combined, ending with flour.
  8. Stir in lemon juice until just mixed. Don’t go crazy here.
  9. Fill each cupcake liner about ¾ full.
  10. Bake for 18-22 minutes until tops are golden and a toothpick comes out clean.
  11. Cool in pans for 5 minutes, then transfer to a cooling rack. Wait at least 30 minutes before frosting.
Making Mascarpone Frosting:
  1. Beat room-temperature mascarpone until smooth (about 1 minute).
  2. Add lemon curd while mixing on low speed.
  3. Fold in minced herbs.
  4. Beat on medium-high for 30 seconds to lighten.
  5. Frost completely cooled cupcakes with a spatula or piping bag.
Making Honey Cream Frosting:
  1. Pour cold cream into a chilled bowl.
  2. Beat on medium speed until it starts to thicken (2-3 minutes).
  3. Add lemon juice, honey (start with ¼ cup), and vanilla.
  4. Continue beating until soft peaks form. Don’t overbeat or it’ll turn grainy.

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A cozy kitchen with muffin tins filled with cupcake batter, fresh herbs, and golden sunlight streaming through the window, featuring an electric mixer and a cutting board with lemon zest, embodying a warm, inviting baking atmosphere.

CRUCIAL TIPS

  • Room temperature matters. Cold eggs and butter don’t mix properly.
  • Mince herbs finely. Nobody wants to bite into a rosemary twig.
  • Don’t skip the creaming step. Those 2-3 minutes create the fluffy texture.
  • Use fresh herbs only. Dried herbs taste dusty in these cupcakes.
  • Test at 18 minutes. Ovens vary wildly, and overbaked cupcakes taste like cardboard.

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STORAGE & EXTRAS

Storage:

Unfrosted cupcakes:

  • Room temperature: 3 days in airtight container
  • Refrigerator: 5 days
  • Freezer: 3 months

Frosted cupcakes:

  • Mascarpone frosting: Refrigerate up to 2 days
  • Honey cream frosting: Refrigerate up to 1 day
  • Freezer: 2 months
Scaling Tips:
  • Doubling: Use 3-4 muffin tins, rotate halfway through baking.
  • Halving: One tin gives you
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