Lemon Basil Cupcakes Recipes

LEMON BASIL CUPCAKES

Lemon Basil Cupcakes image

Lemon cupcakes are a delight of summer, and a touch of basil really dresses them up. They're a wonderful light ending to a meal or a bright breakfast choice. Garnish each one with a candied fresh basil leaf. -Julie Ohnstad, Marietta, Georgia

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 28

Ingredients

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 CUPCAKES

Lemon Cupcakes image

Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Provided by friedbluetomato

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h25m

Yield 30

Number Of Ingredients 12

Ingredients

3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 ½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g

LEMON BASIL MUFFINS

Lemon Basil Muffins image

Enjoy your breakfast with these lemon flavored basil muffins made with Original Bisquick® mix - ready in 35 minutes.

Provided by Pillsbury Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

2 eggs
2 cups Original Bisquick™ mix
1/3 cup sugar
1 teaspoon grated lemon peel
1/4 cup lemon juice
1/4 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried basil leaves, crumbled

Steps:

Heat oven to 400°. Place paper baking cup in each of 12 medium muffin cups, 2 1/2x1 1/4 inches, or grease bottoms only of cups with shortening.
Beat eggs slightly in medium bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among cups.
Bake 15 to 18 minutes or until tops are golden brown. Serve warm.

Nutrition Facts : Calories 135, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 300 mg

ONE BOWL LEMON CUPCAKES

One Bowl Lemon Cupcakes image

I am a huge fan of 'One Bowl Chocolate Cake' by Allrecipes user 'shirleyo' on Allrecipes! I was determined to create a new cake flavor just as moist, fluffy, and homemade. These lemon cupcakes are contest-winning fluffy and moist deliciousness!

Provided by Dani

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 11

Ingredients

2 ⅛ cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup milk
2 eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup strained fresh lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
Fill cupcake liners with batter to about two-thirds full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 160 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 216.4 mg, Sugar 17.5 g

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