Get ready to elevate your baking game with these extraordinary Lemon Thyme Cupcakes that are about to become your new obsession! Imagine a delicate, perfectly balanced treat that combines the bright, zesty notes of lemon with the subtle, herbaceous whisper of fresh thyme, all topped with a luxurious honey cream that will make your guests think you've trained in a professional pastry kitchen. These aren't just cupcakes - they're a culinary experience that transforms an ordinary dessert into an extraordinary moment of pure deliciousness!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon fresh thyme leaves
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons honey
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened unsalted butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in lemon zest and fresh thyme leaves.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix until just combined, 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 of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the honey cream, whip heavy cream in a chilled bowl until soft peaks form. Gently fold in honey until well incorporated.
- Once cupcakes are completely cool, pipe or spread the honey cream on top of each cupcake.
- Optional: Garnish with extra thyme leaves or a small lemon zest twist for presentation.
Tips
- Always use room temperature ingredients, especially butter and eggs, to ensure a smoother, more even batter.
- Don't overmix the batter - stop mixing as soon as the ingredients are just combined to keep the cupcakes tender.
- Use fresh thyme leaves for the most vibrant herb flavor - dried herbs won't give the same bright, aromatic result.
- Chill your mixing bowl and whisk before whipping the cream for the fluffiest honey cream topping.
- For the most even baking, rotate your muffin tin halfway through the cooking time.
- Let the cupcakes cool completely before frosting to prevent the honey cream from melting.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
