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Lemon cupcake decorated with rosemary dried lemon slices on a brown table.

Lemon, Thyme, and Rosemary Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Pate Giltner
  • Prep Time: 10 min
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 24 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Homemade lemon cupcakes with a lovely herby kick! These cupcakes balance lemon with fresh rosemary and thyme and a tart lemon mascarpone cream cheese frosting. 


Units Scale

For the cupcakes

  1. 2 1/4 cups sugar
  2. 2 sticks of butter (softened, or zapped in the microwave for 10 seconds)
  3. 3 eggs
  4. 1 egg white
  5. 3 1/2 cups all-purpose flour
  6. 1 tbs baking powder
  7. 1 tsp salt
  8. 1 cup whole milk
  9. 2 tsp vanilla extract
  10. 1 tbs finely chopped fresh rosemary
  11. 1 tbs finely chopped fresh thyme
  12. Zest from 1 lemon
  13. Juice from 2 lemons

For the icing:

  1. 2 1/2 cup mascarpone
  2. 1 cup lemon curd
  3. 2 tsp finely chopped fresh thyme
  4. 4 tsp finely chopped fresh rosemary


For the cake

  1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
  2. Whisk the flour, salt, and baking powder in a large bowl
  3. In a stand mixer cream the butter and sugar together until light and fluffy
  4. Add the eggs 1 at a time, beating after each addition
  5. Mix the milk, vanilla, rosemary, thyme, and lemon zest together in a small bowl
  6. Add flour mixture and milk mixture to the butter and sugar, starting with just 1/3 of each and alternating wet and dry ingredients.
  7. Mix in the lemon juice. 
  8. Divide batter between prepared cupcake tins, filling 3/4 of the way.
  9. Bake for 20 minutes or until a tester comes out clean.

For the icing

  1. Mix all the ingredients with a mixer and you're done! 


  • Cupcakes are super simple to make! The key to good cupcakes is to whip the butter and sugar thoroughly. This helps air to get whipped into the batter. 
  • Thoroughly mince the herbs so that they blend nicely into the cupcakes and frosting.
  • Test the cupcakes after 20 minutes; if the cake springs back when touched, and if a knife or toothpick comes out clean, they are ready!