Have you ever experimented with adding rosemary or other herbs to your baked goods?
If so, you're likely aware of the magical transformation they can bring, elevating desserts with a touch of elegance. If not, get ready for a delightful surprise.
These Lemon Rosemary Cupcakes are bursting with lemony goodness and boast a wonderfully moist texture, thanks to the inclusion of honey and yogurt in the batter.
They're further enhanced with a filling of Honey Lemon Curd and topped with a luscious Honey Lemon Buttercream frosting.
The addition of rosemary introduces a subtle earthy and woodsy undertone to the sweet and tangy blend of lemon and honey.
To take these cupcakes to the next level, they're adorned with Caramelized Lemon Slices, which are not only easy to make but also incredibly delicious!
Yields: 14 cupcakes
Lemon Rosemary Cupcakes
- 1½ cups (191 g) all-purpose flour
- 1¼ tsp (5 g) baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (180 ml) honey
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 g) Greek yogurt
- ¼ cup (60 ml) lemon juice
- 2 tbsp (10 g) lemon zest
- 1 tsp chopped fresh rosemary
Honey Lemon Curd
- ¼ cup (56 g) unsalted butter
- ½ cup (120 ml) honey
- 3 large eggs
- ⅓ cup (78 ml) lemon juice
- ¼ cup (20 g) lemon zest
Honey Lemon Buttercream
- 1 cup (226 g) unsalted butter, room temperature
- ⅓ cup (80 ml) honey
- 4 cups (500 g) powdered sugar, sifted
- 1 tbsp (5 g) lemon zest
- ½ tsp vanilla extract
Caramelized Lemon Slices
- ½ cup (120 ml) water
- ½ cup (100 g) granulated sugar
- 2 lemons, sliced
- Fresh rosemary sprigs, for garnish (optional)
To prepare the Lemon Rosemary Cupcakes, begin by preheating your oven to 350°F (177°C) and lining 14 cupcake tins with cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
Using the bowl of an electric mixer, beat the butter on medium speed for approximately 1 minute.
Add the honey and continue beating the mixture for an additional 1 to 2 minutes until it becomes creamy and fluffy. Be sure to scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing each egg until well combined before adding the next.
Then, incorporate the vanilla extract, followed by the yogurt, lemon juice, and lemon zest, mixing on low speed until thoroughly combined.
Gradually add the dry ingredients to the bowl, along with the chopped rosemary, and gently fold the mixture together using a rubber spatula until fully incorporated.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Place the cupcakes in the preheated oven and bake for approximately 18 minutes.
Begin checking for doneness around the 15-minute mark, and continue baking and checking as needed.
To test if the cupcakes are done, gently press your finger on the top of a cupcake; if it springs back, they're ready.
Allow the cupcakes to cool completely before proceeding with filling and frosting.
To prepare the Honey Lemon Curd, start by beating the butter in a bowl using an electric mixer on medium speed for about 30 seconds.
Add the honey and continue beating for another minute until the mixture is creamy and fluffy.
Gradually add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add the lemon juice and zest, and mix until combined. The mixture may appear curdled or separated, which is normal.
Transfer it to a small saucepan for further preparation.
Cook the curd over low heat, continuously stirring with a spatula for approximately 10 minutes.
Ensure that the mixture does not boil, and maintain a consistent stirring motion throughout.
The curd should thicken during this process, coating the back of a spoon, and should reach a temperature of around 170°F (76°C) as indicated on a candy thermometer.
The cooking time may vary depending on the heat level; it's recommended to keep it at low or medium-low heat to prevent the eggs from curdling and to avoid the mixture from sticking to the bottom of the pan.
Consistent stirring is crucial to ensure even cooking and prevent burning.
Once the curd reaches the desired consistency, remove it from the heat and transfer it into a heatproof bowl to cool.
Refrigerate the curd for at least 6 hours to thoroughly chill before using.
To prepare the Honey Lemon Buttercream, begin by placing the butter in the bowl of an electric mixer.
Cream the butter on medium-high speed for approximately 4 minutes until it becomes fluffy.
Add the honey to the bowl and continue beating for an additional minute.
Pause the mixer and add the sifted powdered sugar to the bowl.
Mix on low speed until the sugar is fully incorporated, then increase the speed to medium-high and beat for another minute until the buttercream becomes creamy and thick.
Finally, add the lemon zest and vanilla extract, and mix until well combined.
If the buttercream appears too soft and runny, gradually add more powdered sugar until the desired consistency is reached.
Conversely, if the buttercream is too stiff, add 1 or 2 teaspoons of milk or water at a time until it achieves the desired smooth consistency.
Adjust the ingredients as needed to achieve the perfect texture.
To prepare the Caramelized Lemon Slices, start by lining a baking sheet with parchment paper or a silicone mat.
In a large pot or sauté pan, combine the water and granulated sugar.
Bring the mixture to a boil over high heat, ensuring the sugar is fully dissolved.
Once dissolved, reduce the heat to medium and carefully add the lemon slices to the pan, arranging them in an even layer.
Allow the lemon slices to simmer in the syrup for approximately 20 minutes or until the syrup thickens significantly and the lemon rinds become almost translucent.
Be mindful as the lemon slices may begin to caramelize and turn slightly brown.
Using a fork, carefully remove each lemon slice from the syrup, allowing any excess syrup to drip back into the pan.
Transfer the slices to the prepared baking sheet, ensuring they are laid out in a single layer.
Let the lemon slices dry on the baking sheet for several hours, preferably overnight, to allow them to fully set and dry.
To assemble the cupcakes, start by using a spoon to gently remove the center of each cupcake.
Fill the cavities with the prepared Honey Lemon Curd.
Next, transfer the Honey Lemon Buttercream into a piping bag fitted with your preferred tip.
Pipe the frosting onto the cupcakes in a decorative swirl.
For the finishing touch, place a dry Caramelized Lemon Slice on top of each cupcake and add a sprig of rosemary for decoration.
Once assembled, the cupcakes can be stored in the refrigerator, covered, for up to 4 days. Enjoy!
