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Fresh Rosemary & Lemon Cupcakes

This dessert receives a double dose of refreshing lemon in both the cake and the lemon glaze topping. This recipe also makes mini and jumbo cupcakes.

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  • Makes: 6 servings
  • Yields: Makes 6 jumbo cakes, 15 (2-1/2 inch) cupcakes, 36 mini cakes
  • Prep: 30 mins
  • Cool: 5 mins
  • Bake: 22 mins 350°F

Fresh Rosemary & Lemon Cupcakes



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Lemon Glaze



  1. In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.

Nutrition Facts (Fresh Rosemary & Lemon Cupcakes)

    Per serving:
  • 213 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 45 mg chol.,
  • 159 mg sodium,
  • 35 g carb.,
  • 0 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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