Thyme Cupcakes with Lemon Glaze

Ingredients:

Cupcakes

• 1 tbsp (15 g) butter, melted
• 1 cup premium flour + extra for dusting
• 1 and 1/3 cups granulated sugar
• 2 tbsp. grated lemon zest (from 2 lemons)
• 2 large eggs
• 1/4 cup olive oil
• 2/3 cup whole milk
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 tsp chopped fresh thyme + a few sprigs for serving

Glaze

• 1.5 cups powdered sugar
• 2.5 - 3 tbsp lemon juice (from 1 - 2 lemons)
• 2 tbsp (30 g) butter, melted

Preparation:

1. Position a rack on the middle shelf of the oven; preheat the oven to 350°F (175°C). Grease a 6-cup or 12-cup muffin or cupcake tin with melted butter. Lightly dust with flour and shake out any excess.
2. Bake some cupcakesCombine the sugar and lemon zest in a blender. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until smooth, about 30 seconds. Be careful not to overmix, or the muffins will be too fluffy.
3. In a small bowl, whisk together 1 cup flour, baking powder, salt, and 1 teaspoon thyme. Add to a blender in 2 batches, gently blending the batter; stop the blender and scrape down the sides of the bowl if necessary. Pour the batter into the prepared pan.
4. Bake until the cupcakes pull away from the sides of the pan and spring back when lightly pressed, 28 to 30 minutes for 6-cup muffins with a center hole, and 22 to 25 minutes for muffins or cupcakes in a 12-cup pan. Cool in the pan for 10 minutes, then use a small knife to loosen the cupcakes and turn them out onto a wire rack.
5. Meanwhile, prepare the glaze.Beat the powdered sugar, lemon juice, and butter until smooth. If the mixture is too thick, add more lemon juice. Drizzle the glaze over the warm cupcakes and garnish with thyme sprigs.