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.

Ingredients

Cake

• 1/2 cup butter, softened
• 2 eggs
• 1 3/4 cups cake flour
• 2 teaspoons finely chopped fresh rosemary
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 1/2 teaspoons lemon extract
• 1/2 teaspoon vanilla
• 2/3 cup milk
• 2 teaspoons finely shredded lemon peel
• 3 tablespoons lemon juice

Lemon Glaze

• 1 cup powdered sugar
• 5 teaspoons lemon juice
• 1/2 teaspoon finely shredded lemon peel

Directions

Cake

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.

Glaze

1. In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.
2. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.