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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
Nutritional Facts 1 cupcake equals 376 calories, 16 g fat (10 g saturated fat), 81 mg cholesterol, 177 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Lemon Basil Cupcakes in Taste of Home August/September 2008, p26
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Reviewed on Jan. 09, 2012 by jensweetser
Granted, this might be user error....but I really didn't think these were super delicious! The cake was moist at first, but once I refrigerated them, they became hard. The cake was delicious in flavor though. The frosting was fabulous and the lemon curd filling was also very good. I will try to make this again because the flavors were wonderful, but I'm hoping my cupcakes turn out better the next time around!
Reviewed on Apr. 29, 2011 by m.fichter
I made these in a mini version for my Nice's Communion. Topped with a white choc. and lemoncrunch mini cross, with the basil leaf behind it. Also made my ownlemon curd. Plus when making the syrup, I added lemon zest strips(about 1 lemon's worth) instead of small peel. drained them from the syrup and tossed with sugar and dried; a good topper for the cupcakes along with the basil.
Reviewed on Jun. 28, 2010 by ocsurfmama
I wanted to add that before you frost these they are great to make ahead and freeze. Just pull them out and thaw in the refrigerator the night before, or thaw at room temp for 10 to 15 minutes.
I made these for Saturday dinner company and they were so refreshing! I made my own homemade Lemon curd so that added about 20 minutes to the prep time but it was well worth it.The taste reminded me of Lemon Meringue pie. This recipe is most certainly a keeper!I love being able to use fresh basil from my herb garden and fresh lemons to make the curd.
I made these for Saturday dinner company and they were so refreshing! I made my own homemade Lemon curd so that added about 20 minutes to the prep time but it was well worth it.
The taste reminded me of Lemon Meringue pie. This recipe is most certainly a keeper!
I love being able to use fresh basil from my herb garden and fresh lemons to make the curd.
Reviewed on Jun. 28, 2010 by diannes0129
These cupcakes were absolutely delicious!! I will make them over again many times--they're worth the extra steps involved.
Reviewed on Jun. 21, 2010 by Scarlet1980
These are very good and fresh tasting. They taste like summer!!
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