News and Events

Fresh Rosemary & Lemon Cupcakes

Posted on Aug 1st, 2013 by admin


What says spring like BBQing on the back deck, having family and friends over to enjoy the back deck, games and planning your summer vacations together.

These Fresh Rosemary and Lemon Cupcakes go great with pretty much any BBQ’d dish and will have your guests requesting a second one.

Makes: 6 to 36 servings Yield:
Makes 6 jumbo cakes, 15 (2-1/2 inch) cupcakes, 36 mini cakes
Prep 30 mins Cool 5 mins Bake 350°F 22 mins


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
1 Lemon Glaze (see recipe)


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.

5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Lemon Glaze

Yield: about 1/2 cup


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


1. In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.

Nutrition Facts (Fresh Rosemary & Lemon Cupcakes)

Servings Per Recipe 6,
cal. (kcal) 213,
Fat, total (g) 7,
chol. (mg) 45,
sat. fat (g) 4,
carb. (g) 35,
fiber (g) 0,
pro. (g) 3,
vit. A (IU) 243,
vit. C (mg) 2,
sodium (mg) 159,
calcium (mg) 30,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet