In second large bowl, beat 6 tablespoons of butter, 1 1/3 cup sugar, 1/2 teaspoon minced rosemary and 2 teaspoons orange zest with electric mixer until light and fluffy. Add eggs, one at a time; mix well. Add flour mixture alternately with sour cream mixture, beating until just combined. Divide batter evenly between baking cups, filling about 2/3 full.