Fresh Rosemary and Lemon Cupcakes

READY IN: 55mins




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