Lemon Rosemary Cupcakes
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.