Think cupcakes are simple sweet desserts with frosting on top? Think again! Here are some impressive cupcake recipes using fresh herbs to wow any crowd!
Bacon and herb cupcakes
- 1 1/2 cups sour cream
- 1/2 cup cooked, finely crumbled bacon
- 1/2 cup melted butter
- 1/4 cup finely chopped assorted fresh herbs
- 2 green onions, chopped
- 1/2 teaspoon pepper
- 2 cups self-rising flour
- 6 ounces cream cheese, softened
- Garnishes: assorted fresh herbs, cooked and crumbled bacon
- Preheat the oven to 375°. Stir together the first 6 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.
- Bake at 375° for 26 to 28 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.
Fresh Rosemary & Lemon Cupcakes
- ½ cup butter softened
- 2 eggs
- 1 ¾ cups cake flour
- 2 teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 ½ teaspoons lemon extract
- ½ teaspoon vanilla
- ⅔ cup milk
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 1 Lemon Glaze (see recipe)
- 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 a medium bowl combine cake flour, rosemary, baking powder, and salt; set aside.
- Preheat the oven to 350 degrees F. In a 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.
- 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.
- Spoon batter in prepared cups to three-fourths full. Bake for 22 to 25 minutes, until a wooden pick inserted in the center, comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on the rack for 5 minutes. Remove from pan; cool completely.
- Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.
Mint Chocolate Cupcakes
For the Cupcake:
- 1 cup hot brewed coffee
- 8–10 large mint leaves
- 2 eggs
- 1 cup buttermilk
- 1/2 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1/4 tsp mint extract
- 2 cups all-purpose flour
- 1 1/2 cup sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
For the Frosting:
- 3 sticks unsalted butter, at room temperature
- 2 tbsp cocoa powder
- 3–4 cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla
- 1/2 tsp salt
- additional mint leaves, for topping
- Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.
- Muddle the mint in a small bowl, then add to the freshly brewed coffee. Let steep for 15 minutes.
- In a medium bowl, whisk together the eggs, buttermilk, applesauce, canola oil, and vanilla.
- In a large bowl, sift the flour and cocoa powder. Add in the sugar, baking powder, baking soda, and salt.
- After the 15 minutes of steeping, strain the coffee into the buttermilk mixture, discarding the mint leaves.
- Pour the buttermilk mixture into the flour mixture and mix until combined.
- Divide the batter into the cupcake pans, filling each 3/4 of the way full.
- Bake for 20 minutes.
- Cool on a wire rack.
- While the cupcakes are cooling, prepare the frosting by combining the butter and cocoa powder in the bowl of a stand mixer. Beat on medium speed for 3 minutes.
- Add in the powdered sugar, 1 cup at a time, then add in the milk, vanilla, and salt.
- Transfer the frosting to a piping bag and pipe frosting on top of cooled cupcakes. Decorate cupcakes with additional fresh mint leaves if desired.
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