Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cool Time: 5 mins Bake Time: 22 mins Total Time: 57 mins Servings: 6 Jump to Nutrition Facts Ingredients ½ cup butter, softened 2 eggs 1 ¾ cup cake flour 2 teaspoon finely chopped fresh rosemary 1 ½ teaspoon baking powder ½ teaspoon salt 1 cup granulated sugar 1 ½ teaspoon lemon extract ½ teaspoon vanilla ⅔ cup milk 2 teaspoon finely shredded lemon peel 3 tablespoon lemon juice 1 Lemon Glaze (see recipe) Directions 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 6 jumbo cakes, 15 (2-1/2-inch) cupcakes, or 36 mini cakes. Lemon Glaze In a small bowl combine 1 cup powdered sugar and enough lemon juice to reach spreading consistency (5 to 5 1/2 teaspoons). Stir in 1/2 teaspoon lemon peel. Rate it Print Nutrition Facts (per serving) 213 Calories 7g Fat 35g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 213 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 45mg 15% Sodium 159mg 7% Total Carbohydrate 35g 13% Protein 3g Vitamin C 2.4mg 12% Calcium 30.3mg 2% Iron 1.3mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.