Elegant and zesty cupcakes infused with fresh rosemary and thyme, topped with a luscious lemon mascarpone frosting.
2 1/4 cups granulated sugar
2 sticks unsalted butter, softened
3 large eggs
1 egg white
3 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup whole milk
2 tsp vanilla extract
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
Zest of 1 lemon
Juice of 2 lemons
2 1/2 cups mascarpone
1 cup lemon curd
1. Preheat oven to 350°F (175°C) and line muffin pans.
2. Cream butter and sugar until pale and fluffy.
3. Add eggs and egg white one at a time.
4. Whisk milk, vanilla, herbs, and lemon zest.
5. Sift dry ingredients and alternate adding with milk mixture to butter.
6. Fold in lemon juice.
7. Fill liners 3/4 full and bake for 20 minutes.
8. Cool completely, then frost with whipped mascarpone and lemon curd.
Use fresh herbs for the best flavor.
Store in the fridge for up to 3 days.
Pairs perfectly with Earl Grey tea or Prosecco.