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.
Tried this recipe?Let us know how it was!