To celebrate the launch of my new lemon-inspired web space, I created a lemon and thyme-scented cupcake with honey whipped cream. This cupcake is a gentle mix of sweet and savory, and a beautiful way to end a meal. Made with olive oil and Meyer lemon, it is fancy and homey at the same time.

As you can see, my sweet little spot on the Internet has gotten a facelift. It was time to make a change and I was overjoyed to work with two people again (the same duo that created the new look for The Creative Mama) that make this process so easy and enjoyable. Jane Johnson of Jane Johnson Photography and Design made me this gorgeous new logo. Working with Jane is amazing because she is good at knowing what I want, even when I do not know exactly. I knew that I wanted to incorporate lemons into my new brand somehow, and Jane made me the perfect new logo. Lemons are one of my very favorite flavors, and it reflects everything that I want this space to be. Clean and fresh. I also got to work with Courtney Kirkland again. She is a brilliant web designer and wonderful to work with. Courtney is a saint for dealing with me, as I do not speak web design. But she can take my idea, and make it work. Both women are a pleasure. Thank you both so much.
In the meantime, things might be a little off-center, or not work perfectly, but we are fixing it and working out all of the kinks.
I also signed on to work with Tarte Creative Marketing, all-female marketing, and advertising firm. Together, we are coming up with new ways to share content and grow this web space. I am really excited about what is to come, and the projects that are in the works. I hope that you will join me on this journey because, without you, I would not have made it this far. This space is my home, and I love sharing my kitchen and my life with you.
And the cupcakes aren’t bad either.
To celebrate the launch of my new lemon-inspired web space, I created a lemon and thyme-scented cupcake with honey whipped cream. This cupcake is a gentle mix of sweet and savory, and a beautiful way to end a meal. Made with olive oil and Meyer lemon, it is fancy and homey at the same time.
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 to 1/2 cup honey (depending on how sweet you like it)
- 1 teaspoon vanilla
How to Make // The Steps
Step 1: In a bowl, mix together flour, almond meal, baking powder, and salt. Set aside.

Step 2: Add the sugar, eggs, and lemon zest to the bowl of an electric mixer.

Step 3: Beat the eggs at medium to medium-high speed until they are pale and fluffy.

Step 4: Add the milk and olive oil.

Step 5: Add the flour mixture and thyme. Mix until just combined.

Step 6: Line a 12-muffin pan with paper liners. Fill about 2/3 of the way. Sprinkle with a few thyme leaves for decoration.

Step 7: Bake in a preheated 350-degree oven for 18 to 22 minutes. Cool completely on a rack.

Step 8: Make the honey cream by whipping the heavy cream with a mixer until the cream begins to thicken. Add the lemon juice, honey (to taste), and vanilla. Continue to beat until soft peaks form.

Step 9: I cut my cupcakes in half and filled them with cream. Like a little cake sandwich.



Meyer 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 to 1/2 cup honey depending on how sweet you like it
- 1 teaspoon vanilla
Instructions
- In a bowl, mix together flour, almond meal, baking powder, and salt. Set aside.
- Add the sugar, eggs, and lemon zest to the bowl of an electric mixer.
- Beat the eggs on medium to medium high speed until they are pale and fluffy.
- Add the milk and olive oil.
- Add the flour mixture and thyme. Mix until just combined.
- Line a 12-muffin pan with paper liners. Fill about 2/3 of the way. Sprinkle with a few thyme leaves for decoration.
- Bake in a preheated 350 degree oven for 18 to 22 minutes. Cool completely on a rack.
- Make the honey cream by whipping the heavy cream with a mixer until the cream begins to thicken. Add the lemon juice, honey (to taste), and vanilla. Continue to beat until soft peaks form.
- I cut my cupcakes in half, and filled them with cream. Like a little cake sandwich.
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Tuesday 6th of March 2018
[…] how everyone in my house loves them. It makes a random weeknight feel special. As you know, I love anything with lemon, and had some beautiful thyme in my fridge that needed to used, so I added them to my […]
Andrea
Tuesday 27th of December 2016
I made these cupcakes for my brother's birthday in an effort to recreate his favorite ice cream flavor from Lick: Goat Cheese, Thyme & Honey. Oh my, the were sooo good! I only used two eggs and cut down the sugar to 1/2C and added 3 tablespoons of honey. I topped these with a honey goat cheese frosting. The savory flavors of the olive oil and thyme were so nicely complemented with the sweetness (and goatiness?) of the cheese frosting. Bree, I am so happy I found your cake recipe! It's definitely one to rave about. Thank you so much :)
bakedbree
Tuesday 3rd of January 2017
I am so glad that you liked it. I hope your brother did as well!
Karen
Thursday 18th of July 2013
This will certainly go in my next rotation...sounds delicious!