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Rosemary & Lemon Cupcakes

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Rosemary & Lemon Cupcakes
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Makes: 15 servings adjust



  • 12 cup Butter, softened
  • 2 Eggs

Step 1

Let butter and eggs stand at room temperature for 30 minutes. Line 15 muffin cups with paper; set aside. Preheat oven to 350 degrees.


  • 1 34 cups Flour
  • 2 teaspoons Fresh Rosemary, finely chopped
  • 1 12 teaspoons Baking Powder
  • 12 teaspoon Salt

Step 2

Combine flour, rosemary, baking powder and salt; set aside.


  • 1 cup Granulated Sugar
  • 1 12 teaspoons Lemon Extract
  • 12 teaspoon Vanilla Extract

Step 3

Beat butter on medium-high for 30 seconds. Add sugar, lemon extract and vanilla. Beat for 2 minutes until light and fluffy, scraping bowl.


  • 23 cup Milk
  • 2 teaspoons Finely Shredded Lemon Peel
  • 3 tablespoons Lemon Juice

Step 4

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.

Step 5

Spoon batter in prepared cups 3/4 full. Bake 22-25 minutes, until toothpick inserted comes out clean. Cool in muffin cups on racks for 5 minutes. Remove from pan, cool completely.


  • 1 cup Powdered Sugar
  • 5 12 teaspoons Lemon Juice
  • 12 teaspoon Finely Shredded Lemon Peel

Step 6

Combine sugar and enough lemon juice for spreading consistency. Stir in lemon peel.

Step 7

Spoon lemon glaze on cupcakes. Let stand 10 minutes.
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