Rosemary and Lemon Cupcakes

I pulled this recipe from the March 2008 Better Homes and Gardens. Unfortunately it's been sitting in my recipe binder ever since. I was looking for a treat to take to book club and was glad to try this.

*1/2 c. butter, softened
*2 eggs
*1 3/4 c. cake flour
*2 tsp. finely chopped fresh rosemary (I used about 1.5 TBSP. because it didn't smell like enough)
*1 1/2 tsp. baking powder
*1/2 tsp. salt
*1 c. sugar
*1 1/2 tsp. lemon extract
*1/2 tsp. vanilla
*2/3 c. milk
*2 tsp. finely shredded lemon peel
*3 TBSP. lemon juice
*Lemon Glaze (below)

Let butter and eggs stand at room temperature for 30 minutes.
Line 15 2.5 inch muffin cups with cupcake wrappers (I made mini cupcakes and this made 40), set aside.
In a medium bowl combine cake flour, rosemary, baking powder and salt. Set aside. (If you don't have cake flour, you can use this substitute. Sift a pile of all-purpose flour 2 times. For each cup of cake flour needed, put 2 TBSP. cornstarch in the bottom of a 1-cup measuring cup. Fill to top with sifted flour. So, for this recipe, you'll need 3.5 TBSP. cornstarch and the flour to fill 1 3/4 c.)
Preheat oven to 350. In a large mixing bolw, beat butter on medium-high for 30 seconds. Add sugar, lemon extract and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl as needed.
Add eggs, one at a time, beating well after each addition.
Alternate adding flour mix and milk into butter mixture and beat on low until well combined.
Stir in lemon juice and peel.
Spoon batter into prepared cups to fill three-fourths. (If using the mini muffins, a 1-TBSP cookie scoop works perfect. Bake 15 minutes). The regular cupcakes will take 22-25 minutes, until toothpick inserted in the middle comes out clean. Cool in muffin pans 5 minutes, then remove and cool completely on racks.
Note: If you don't have enough muffin pans or space in ovens to do this in one batch, refrigerate batter while the first ones are cooking. Also, when I was younger we always filled unused muffin cups with water while baking so the pan wouldn't burn. I have since learned that as long as the cup doesn't have a wraper in it and hasn't been greased, it won't burn.

Lemon Glaze
In small bowl combine 1 c. powdered sugar with about 2 TBSP. fresh lemon juice. Stir well to combine and then add some finely shredded lemon peel. Spoon and spread over top of muffins. Let stand at least 10 minutes until set.