Best Lemon Basil Cupcakes Recipes

Lemon Basil Cupcakes image

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 28

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
3/4 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
1 jar (10 ounces) lemon curd
LEMON SYRUP:
1 cup water
3/4 cup sugar
1/3 cup lemon juice
5 fresh basil leaves
1 lemon zest strip (1-1/2 inches x 1/2 inch)
LEMON MOUSSE FROSTING:
2 cups confectioners' sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1/8 teaspoon lemon extract
1-1/4 cups heavy whipping cream, whipped
GARNISH:
2 teaspoons light corn syrup
1/4 cup sugar
1 new small paintbrush
24 fresh basil leaves

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon zest. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill with lemon curd. Push the tip through the top of each cupcake to fill., For syrup, in a small saucepan, combine the water, sugar, lemon juice, basil and lemon zest strip. Bring to a boil; cook until liquid is reduced to 1 cup. Strain; discard basil and lemon zest strip. Cool completely., In a large bowl, beat the confectioners' sugar, butter, 3 tablespoons lemon syrup, vanilla, lemon zest and extract until smooth. Fold in whipped cream. Frost cupcakes. (Cover and refrigerate remaining syrup for another use.), Place corn syrup and sugar in small bowls. Dip paintbrush in corn syrup; brush over a basil leaf. Coat leaf with sugar. Repeat. Garnish cupcakes with basil leaves. Store cupcakes in the refrigerator.

Nutrition Facts :

Lemon Basil Blueberry Cupcakes image

Provided by @MakeItYours

Number Of Ingredients 27

LEMON CUPCAKES
6 tbsp butter
2/3 cup sugar
2 large eggs
2 lemons (zest and juice)
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup yogurt (You can experiment with whatever flavors you have in your refrigerator, I used toasted coconut vanilla light yogurt!)
BLUEBERRY BASIL FILLING
2/3 cup blueberries
2 tbsp water
1 tsp lemon juice
3 tbsp sugar
12 basil leaves (finely chopped)
LEMON BASIL BUTTERCREAM FROSTING
4 cups powdered sugar
3 tbsp water
1.5 lemons juiced
1/2 cup butter (1 stick)
1 tbsp finely chopped basil
BLUEBERRY REDUCTION DRIZZLE
2/3 cup blueberry
4 tbsp sugar
2 tbsp water
1/2 lemon juiced

Steps:

Preheat the oven to 350 degrees.
This is what the finished filling should look like.
Combine the butter and sugar for the cupcakes and beat until fluffy. Add the 2 eggs. Add the zest and juice from 2 lemons. Add the flour, baking powder, baking soda, and salt. Add the yogurt.
Put all of the ingredients for the filling in a small saucepan over medium-high heat and frequently stir. The filling is done once it darkens in color, the blueberries have started to decompose, and the mixture starts to thicken. Put the filling in a bowl and refrigerate for 10-15 minutes or just until it is cool and thickens slightly.
Use a melon baller and put one scoop of batter in each cupcake liner. This will be about 1/4 full. Add a spoonful of filling on the top of each cupcake. Use the remaining batter to put on top of the filling. Bake the cupcakes for 20 minutes.
Make sure the butter for the frosting is room temperature. Combine all of the frosting ingredients, gradually adding the powdered sugar and the finely chopped basil last.
Make the blueberry reduction sauce using the same technique that was used to make the filling.
When the cupcakes are cool, cover with frosting, drizzle the blueberry reduction, and place a fresh blueberry and candied lemon pieces on top as garnish.
Makes 12 cupcakes.