• 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.