Fresh Rosemary and Lemon Cupcakes

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15 cupcakes

Ingredients Nutrition


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

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