Lemon Thyme Cupcakes | Lemon Curd Frosting
Indulge in a burst of citrusy bliss with these heavenly lemon thyme cupcakes topped with luscious lemon curd frosting. Prepare to be whisked away to a lemon-scented paradise of sweetness!
Equipment
Ingredients
LEMON THYME MUFFINS
- 4 oz (115 g) butter (Melted)
- 7.76 oz (220 g) all-purpose flour
- 1.06 oz (30 g) corn starch
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (3 g) sea salt
- 2 eggs (Large)
- 8.82 oz (250 g) granulated sugar (Original Recipe calls for 12.52 oz | 355 g)
- 8.64 oz (245 g) Buttermilk (Original Recipe calls for Milk)
- 1 tsp (4 g) almond extract
- 1 lemon zest (From 1 Lemon)
- 1.76 oz (50 g) lemon juice (From 1 Lemon)
- 2 Tbsp (1 g) lemon thyme (About 10 strings)
LEMON CURD FROSTING (My personal addition)
- 4 oz (115 g) cream cheese (Softened | At Room Temperature)
- 1 oz (28 g) butter (Softened | At Room Temperature)
- 4.23 oz (120 g) powdered sugar
- 2 tsp (14 g) lemon curd
- 1/2 tsp (2.5 g) vanilla bean paste
- 2 Tbsp (38 g) lemon curd (For Decoration)
- lemon thyme (For Decoration)
Instructions
- Place your Muffin Tray on the top of your medium perforated baking sheet.
- Preheat oven to 350F/180C.
LEMON THYME MUFFINS PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.4 oz butter
- In a mixing bowl, whisk the all-purpose flour together with the corn starch, baking powder, baking soda and sea salt. Set aside.7.76 oz all-purpose flour, 1.06 oz corn starch, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt
- In another mixing bowl, whisk in the eggs, granulated sugar and the cooled melted butter. Then, add the flour mixture. Mix until combined, you will get a thick batter, that's normal. Add the buttermilk, lemon thyme, lemon zest, lemon juice and almond extract. Fold until just combined.2 eggs, 8.82 oz granulated sugar
- Scoop your batter into your Muffin Tray by filling the wells 3/4 full.
BAKE!
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 13 minutes). It is ready when the toothpick inserted comes out almost clean.
- Once your Lemon Thyme Muffins are out of the oven, let them cool down completely in the mold while preparing the Lemon Curd Frosting.
LEMON CURD FROSTING PREPARATION
- In a mixing bowl, beat the softened cream cheese and butter together with the powdered sugar, lemon curd and vanilla bean paste. Keep refrigerated until you assemble your cupcakes.1 oz butter, 1/2 tsp vanilla bean paste
ASSEMBLY
- When ready, scope your frosting on top of your Lemon Thyme Muffins. Add half a teaspoon of lemon curd on top as well as 2 leaves of lemon thyme to form a lemon for decoration. Then place your Lemon Thyme cupcakes on a serving tray to enjoy. Bon Appétit!2 Tbsp lemon curd, lemon thyme
- N.B. These cupcakes are best stored in the refrigerator up to 3 days.
YouTube Video
Photos
Nutrition
Calories: 355kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 330mg | Potassium: 86mg | Fiber: 1g | Sugar: 35g | Vitamin A: 551IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com