LEMON, ROSEMARY & THYME CUPCAKES WITH LEMON-MASCARPONE CREAM

Ingredients

• 3½ cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp fine salt
• 1 cup (2 sticks) unsalted butter, softened to cool room temp
• 2¼ cups granulated sugar
• 3 large eggs + 1 egg white, at room temperature
• 1 cup whole milk, at room temperature
• 2 tsp vanilla extract
• Zest of 1 lemon
• Juice of 2 lemons (about ¼ cup)
• 1 Tbsp finely chopped fresh rosemary (leaves only)
• 1 Tbsp finely chopped fresh thyme (leaves only)
• 2½ cups (about 20 oz) mascarpone, cold
• 1 cup lemon curd (homemade or a good jarred one)
• 4 tsp finely chopped fresh rosemary
• 2 tsp finely chopped fresh thyme