Lemon Thyme Cupcakes | Lemon Curd Frosting - Baking with Nessa (2024)

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)

• Place yourMuffin Tray on the top of yourmedium 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

  

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• 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

  

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• Scoop your batter into yourMuffin Tray by filling the wells 3/4 full.

  

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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.

  

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• 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 amixing 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

  

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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

  

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• N.B. These cupcakes are best stored in the refrigerator up to 3 days.

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Nutrition Facts

Lemon Thyme Cupcakes | Lemon Curd Frosting

Amount Per Serving

Calories 355Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 64mg21%

Sodium 330mg14%

Potassium 86mg2%

Carbohydrates 52g17%

Fiber 1g4%

Sugar 35g39%

Protein 4g8%

Vitamin A 551IU11%

Vitamin C 4mg5%

Calcium 68mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.