1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Mix in the lemon zest, lemon juice, vanilla extract, thyme, and rosemary.

6. Add the dry ingredients in two additions, alternating with the milk, and mix just until combined.

7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

8. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. For the frosting, beat the cream cheese and butter until smooth.

11. Add the powdered sugar, lemon juice, and lemon zest, then beat until creamy and fluffy.

12. Frost the cooled cupcakes and garnish with extra lemon zest or a few tiny thyme leaves if desired.