Name: Lemon Basil Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Basil Cupcakes

1. 1 cup butter, softened -

2. 2 cups sugar -

3. 3 large eggs, room temperature -

4. 3/4 teaspoon vanilla extract -

5. 1/2 teaspoon grated lemon zest -

6. 3-1/2 cups all-purpose flour -

7. 2 teaspoons baking powder -

8. 1 teaspoon baking soda -

9. 2 cups sour cream -

10. 1 jar (10 ounces) lemon curd -

11. LEMON SYRUP: -

12. 1 cup water -

13. 3/4 cup sugar -

14. 1/3 cup lemon juice -

15. 5 fresh basil leaves -

16. 1 lemon zest strip (1-1/2 inches x 1/2 inch) -

17. LEMON MOUSSE FROSTING: -

18. 2 cups confectioners' sugar -

19. 3 tablespoons butter, softened -

20. 1/2 teaspoon vanilla extract -

21. 1/4 teaspoon grated lemon zest -

22. 1/8 teaspoon lemon extract -

23. 1-1/4 cups heavy whipping cream, whipped -

24. Garnish: -

25. 2 teaspoons light corn syrup -

26. 1/4 cup sugar -

27. 1 new small paintbrush -

28. 24 fresh basil leaves -

How to cook deliciously - Lemon Basil Cupcakes

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.)

6. Stage

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.