Best 4 Fresh Rosemary And Lemon Cupcakes Recipes

FRESH ROSEMARY & LEMON CUPCAKES

Steps:

• 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.

FRESH ROSEMARY AND LEMON CUPCAKES

Steps:

• 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.

LEMON ROSEMARY SMOKED SALMON CUPCAKE

Steps:

• For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In a medium mixing bowl, combine and sift the flour, rosemary, baking powder and salt, and set aside. In another mixing bowl, combine the sugar and eggs. Using an electric hand mixer, beat on medium-high speed until blended. Add the oil and vanilla and beat together for 1 minute. Add the flour mixture a little at a time, alternating with the buttermilk and lemon mixture. Start and end with the flour mixture. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
• For the filling: Whip the mascarpone until creamy. Add in the lemon juice and lemon zest. Mix in the smoked salmon. Place into a piping bag and put in the refrigerator until ready to use.
• For the frosting: Whip together the cream cheese, cream and broth until light and fluffy. Add in a handful of the chopped chives. Place into a piping bag fitted with a large round tip.
• Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill the cupcakes with the smoked salmon filling. Pipe the frosting onto the cupcake and garnish with lemon zest, rosemary pieces and some rolled up smoked salmon.

LEMON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.