These creative Lemon-Thyme Cupcakes With Honey Cream are as delicious as they are beautiful!
Cupcakes are my go-to dessert for a potluck gathering, birthday party, or game day celebration. It’s easy enough for me to whip up a quick pan of moist, flavorful mini-cakes and pipe frosting on top in decorative patterns. And the best part? With a pan of cupcakes, no one has to cut a cake into single servings!
I won’t lie, though—making the same cake recipe with “safe” flavors gets a little old after awhile. Ask anyone who knows me well, and they’ll tell you: I’ll start experimenting with flavors at some point. Cayenne pepper in chocolate frosting? Sure. Cinnamon on a pork loin? Yep. Thyme in a lemon cupcake? Absolutely.
These lemon-thyme cupcakes exist because of who I am as a person. I can’t just make the same thing over and over again! The bright zing of Meyer lemon zest and juice paired with the distinct herbal flavor of fresh thyme leaves is a combination that will keep my taste buds dancing for a while. So, make these the next time you have a party that needs a dessert, and share the amazing flavors with your friends!
Tips for making the best lemon thyme cupcakes
Cupcakes are fairly simple for bakers of most skill levels—including beginners! But there are a few things to be aware of in this recipe. Here are some tips to guide you in the right direction.
- Keep your cream cold with cold equipment: When whipping the heavy cream, it helps to put your whisk and bowl (both preferably made of metal) in the freezer for a few minutes—especially if your kitchen runs warm or you live in a warm climate.
- Use fresh thyme: Fresh thyme has a pop of flavor that is lost in the drying process, so be sure to use fresh leaves for this recipe!
- Regular lemons may be used: If you can’t get your hands on Meyer lemons for this recipe, it’s okay. The primary difference between Meyer and regular lemons is that Meyer lemons will bring more sweetness and less acidity to the recipe than regular lemons, but you can use either variety here. If I were using regular lemons, I might add another teaspoon of sugar to the recipe, but if you don’t mind a more tart flavor, bake as directed in the recipe.
How do I store leftovers?
Fully-assembled with the honey cream, these cupcakes should be stored in the refrigerator in a covered container for up to 3 days. You can also freeze the cupcakes by flash-freezing them on a baking sheet until solid, then transferring them to a freezer bag or other freezer-safe container. Let them thaw in the fridge overnight before serving.
These will keep at room temperature (in a sealed container) for up to 3 days if you leave off the honey cream. You can also freeze the cupcakes without the cream by storing them in a freezer-safe bag for up to 3 months.
Serving suggestions
Serve these cupcakes at a dessert spread for a party or holiday meal, alongside other decadent treats such as these super-cute Pecan Brittle Baskets, a traditional Cherry Pie, and Almond-Amaretto Panna Cotta.
Lemon-Thyme Cupcakes With Honey Cream
Ingredients
- 1 1/2 cups flour
- 2/3 cup almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 eggs
- 2 teaspoons Meyer lemon zest
- 1/4 cup whole milk
- 3/4 cup olive oil
- 2 teaspoons fresh thyme leaves
Honey Cream:
- 1 cup heavy whipping cream
- 1 tablespoon Meyer lemon juice
- 1/4 cup honey (use up to 1/2 cup, depending on how sweet you like it)
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350℉. Line a 12-muffin pan with paper liners. In a bowl, mix together flour, almond meal, baking powder, and salt. Set aside.
- Add the sugar, eggs, and Meyer lemon zest to the bowl of an electric mixer. Beat on medium to medium-high speed until the mixture is pale and fluffy.
- Add the milk and olive oil to the mixer bowl and continue to mix.
- Add the flour mixture and thyme leaves, reserving a pinch of the leaves for decoration. Mix until just combined.
- Fill each hole of the muffin pan about 2/3 of the way to the top. Sprinkle the tops with a few thyme leaves for decoration.
- Bake in the preheated oven for 18 to 22 minutes. Let them cool in the pan for 5 minutes, then completely on a rack, approximately 1 hour.
Make The Honey Cream:
- Whip the heavy cream with a mixer until the cream begins to thicken. Add the Meyer lemon juice, honey (to taste), and vanilla. Continue to beat until soft peaks form.
- Cut the cupcakes in half horizontally, and fill them with the cream.
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