Lemon Basil Cupcakes Recipe

Introduction

These Lemon Basil Cupcakes offer a refreshing twist on a classic treat, combining bright citrus flavors with the subtle herbaceous note of fresh basil. Perfect for spring or summer gatherings, they are light, moist, and beautifully aromatic.

Ingredients

• 3 egg whites, at room temperature
• 1 teaspoon lemon zest
• ⅔ cup vegetable oil
• ¾ cup buttermilk
• 1 teaspoon lemon extract
• 2 tablespoons fresh lemon juice
• 1 cup granulated sugar
• 2 ½ cups cake flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon finely chopped fresh basil
• 2 cups softened butter
• 3–4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• ½ teaspoon finely chopped fresh basil

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners and set aside.
2. Step 2: In a large bowl, whisk together the egg whites and lemon zest. Add the buttermilk, vegetable oil, lemon extract, and fresh lemon juice, then whisk vigorously for about one minute.
3. Step 3: Stir in the granulated sugar until it dissolves completely.
4. Step 4: In a separate bowl, whisk together cake flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
5. Step 5: Carefully fold in the finely chopped fresh basil, noting that bruised basil can darken the batter, so add it right after chopping.
6. Step 6: Spoon about ¼ cup of batter into each lined muffin cup, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
8. Step 8: For the frosting, beat softened butter in a large bowl with an electric mixer for 1–2 minutes until smooth. Gradually add powdered sugar, mixing well after each addition until you reach your desired consistency.
9. Step 9: Mix in vanilla extract, lemon extract, and the finely chopped fresh basil. Transfer the frosting to a piping bag and decorate each cooled cupcake.
10. Step 10: Optionally, garnish each cupcake with a thin lemon slice for an extra touch of elegance and flavor.

Tips & Variations

• Use fresh, vibrant basil to ensure the best flavor and avoid discoloration; add it last to keep it bright green.
• For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
• If you prefer a zestier frosting, add a little extra lemon juice but balance with more powdered sugar to maintain texture.
• Experiment with decorating by sprinkling finely chopped basil leaves on top or using lemon zest as garnish.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. If unfrosted, they can be kept at room temperature for 1–2 days or frozen for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe specifically calls for egg whites to keep the cupcakes light and fluffy. Using whole eggs may result in denser cupcakes, but you can experiment with a similar total volume if preferred.

How do I prevent the basil from turning dark in the batter?

Fresh basil bruises and darkens easily when crushed or overmixed. Chop it finely and gently fold it into the batter at the very end to keep its vibrant color and fresh flavor.

Lemon Basil Cupcakes Recipe

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★★★★★

4.7 from 67 reviews

These Lemon Basil Cupcakes are a delightful blend of citrusy brightness and herbal freshness, perfect for spring or summer gatherings. Fluffy and moist cupcakes infused with lemon zest and fresh basil are topped with a creamy lemon-basil buttercream frosting that is both fragrant and sweet. The subtle basil flavor complements the tangy lemon beautifully, creating a unique and refreshing dessert that’s sure to impress.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 3 egg whites, at room temperature
• 1 teaspoon lemon zest
• ⅔ cup vegetable oil
• ¾ cup buttermilk
• 1 teaspoon lemon extract
• 2 Tablespoons fresh lemon juice
• 1 cup granulated sugar
• 2 ½ cups cake flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon finely chopped fresh basil

Frosting

• 2 cups butter (softened)
• 3–4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 Tablespoons fresh lemon juice
• ½ teaspoon finely chopped fresh basil

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard muffin or cupcake tin with cupcake liners and set aside.
2. Mix Wet Ingredients: In a large bowl, whisk together the egg whites and lemon zest. Add the buttermilk, vegetable oil, lemon extract, and fresh lemon juice, and whisk vigorously for about one minute to combine thoroughly.
3. Add Sugar: Add granulated sugar to the wet mixture and whisk until the sugar has fully dissolved, ensuring a smooth batter.
4. Combine Dry Ingredients: In a separate small bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, gently whisking just until combined to avoid overmixing. Fold in the finely chopped fresh basil carefully to retain its vibrant color and flavor.
5. Fill Cupcake Liners and Bake: Pour approximately ¼ cup of batter into each prepared cupcake liner, filling them about ¾ full. Place the tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
7. Make the Frosting: In a large bowl, beat the softened butter using an electric mixer for 1 to 2 minutes until creamy. Gradually add the powdered sugar in small amounts, mixing well after each addition until fully incorporated and the desired consistency is reached.
8. Add Flavors to Frosting: Mix in the vanilla extract, lemon extract, fresh lemon juice, and finely chopped basil. Adjust powdered sugar amounts if necessary to maintain a pipeable consistency.
9. Frost the Cupcakes: Transfer the frosting into a piping bag fitted with your preferred tip and pipe an attractive swirl of frosting onto each cooled cupcake.
10. Optional Garnish: Garnish each cupcake with a thin lemon slice for an elegant finishing touch, enhancing both presentation and flavor.

Notes

• Use fresh basil rather than dried for the best flavor and appearance.
• Fold in the chopped basil gently and just before baking to prevent it from turning dark.
• Adjust the amount of powdered sugar in the frosting to achieve your preferred thickness or sweetness.
• Ensure cupcakes are completely cooled before frosting to prevent melting.
• Lemon slices used as garnish should be thinly sliced to avoid overpowering the cupcake.

Keywords: lemon cupcakes, basil cupcakes, lemon basil dessert, lemon buttercream, spring cupcakes, fresh herb dessert, citrus cupcakes