Lemon Basil Cupcakes
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
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
Ingredients
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1 cup butter, softened
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2 cups sugar
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3 large eggs, room temperature
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3/4 teaspoon vanilla extract
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1/2 teaspoon grated lemon zest
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3-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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2 cups sour cream
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1 jar (10 ounces) lemon curd
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LEMON SYRUP:
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1 cup water
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3/4 cup sugar
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1/3 cup lemon juice
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5 fresh basil leaves
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1 lemon zest strip (1-1/2 inches x 1/2 inch)
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LEMON MOUSSE FROSTING:
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2 cups confectioners' sugar
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3 tablespoons butter, softened
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1/2 teaspoon vanilla extract
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1/4 teaspoon grated lemon zest
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1/8 teaspoon lemon extract
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1-1/4 cups heavy whipping cream, whipped
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GARNISH:
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2 teaspoons light corn syrup
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1/4 cup sugar
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1 new small paintbrush
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24 fresh basil leaves
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
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.)
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6.
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.
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