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Lemon and Thyme Cupcakes

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh thyme leaves

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Lemon and Thyme Cupcakes

Created by: Howcan Team

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh thyme leaves

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together 1 1/2 cups of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
  • In a separate large bowl, cream 1/2 cup of softened butter with 3/4 cup of granulated sugar until light and fluffy.
  • Beat in 2 eggs, one at a time, then stir in 1/2 cup of milk, 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest, and 1 tablespoon of fresh thyme leaves.
  • Gradually mix in the dry ingredients until just incorporated, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Dessert
American

Lemon and thyme cupcakes are a delightful combination of zesty citrus and earthy herb flavors, creating a unique and refreshing treat. This delightful dessert has its roots in the Mediterranean region, where the use of fresh herbs in baking is a common practice. Renowned chefs like Yotam Ottolenghi have popularized this flavor pairing, infusing their creations with the essence of the sun-soaked Mediterranean countryside. The best version of this dish can be found in artisanal bakeries and patisseries that prioritize using fresh, high-quality ingredients. The key to perfecting these cupcakes lies in balancing the tartness of the lemon with the subtle fragrance of thyme, creating a harmonious blend of flavors that dance on the palate. For a twist, some bakers incorporate a lemon-thyme-infused glaze or frosting, elevating the cupcakes to a whole new level of indulgence. Whether enjoyed with a cup of tea or as a sweet ending to a meal, lemon and thyme cupcakes are a delightful fusion of citrus and herb that never fails to captivate the senses.

35 min

|

12

|

220 calories

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together 1 1/2 cups of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
  • In a separate large bowl, cream 1/2 cup of softened butter with 3/4 cup of granulated sugar until light and fluffy.
  • Beat in 2 eggs, one at a time, then stir in 1/2 cup of milk, 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest, and 1 tablespoon of fresh thyme leaves.
  • Gradually mix in the dry ingredients until just incorporated, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
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