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Lemon Basil Cupcakes

 Lemon Basil Cupcakes
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
24 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon grated lemon peel
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups (16 ounces) sour cream
  • 1 jar (10 ounces) lemon curd
  • 1 cup water
  • 3/4 cup sugar
  • 1/3 cup lemon juice
  • 5 fresh basil leaves
  • 1 lemon peel strip (1-1/2 inches x 1/2 inch)
  • 2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon McCormick® Pure Lemon Extract

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Lemon Basil Cupcakes (continued)

Ingredients (continued)

  • 1-1/4 cups heavy whipping cream, whipped
  • 2 teaspoons light corn syrup
  • 1/4 cup sugar
  • 1 new small paintbrush
  • 24 fresh basil leaves


  • 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 peel. 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 near 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 peel. Bring to a boil; cook until liquid is
  • reduced to 1 cup. Strain; discard basil and peel. Cool completely.
  • In a large bowl, beat the confectioners’ sugar, butter, 3 tablespoons
  • lemon syrup, vanilla, lemon peel 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. Yield: 2 dozen.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.