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Lemon Basil Cupcakes

These lemon basil cupcakes are the perfect summer treat! The citrus of the lemon combined with the fresh basil compliment perfectly.
Course Dessert
Keyword basil, cake, cupcakes, dessert, lemon
Servings 12 cupcakes
Author Jesseca

Ingredients

For the cake:

  • 1½ cups self rising flour
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup buttermilk

For the lemon basil syrup:

  • 1 cup water
  • 3/4 cup sugar
  • 1/3 cup lemon juice
  • 7 fresh basil leaves
  • 1 lemon zested into strips

For the Frosting: 2 cups powdered sugar

  • 3 tablespoons soft butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/8 teaspoon lemon extract
  • 3 tablespoons lemon basil syrup
  • 1¼ cup heavy cream whipped

Instructions

For the cake:

  • Preheat your oven to 350 degrees. Line a muffin tin with paper liners and set aside.
  • Whisk together the self rising flour and salt in a medium measuring cup. Set aside. 
  • Cream the butter and sugar in the bowl of an electric mixer until fluffy. Add the eggs, one at a time. Stir in the vanilla extract, lemon zest, and lemon juice. 
  • Alternate adding the flour and buttermilk to your butter mixture. Stir until smooth. 
  • Fill your cupcake liners 3/4 full. Bake 15 minutes or until a toothpick comes out clean.

For the syrup:

  • Combine the water, sugar, juice, leaves, and zest in a small saucepan. Boil until reduced to one cup. Brush onto the tops of your cupcakes, reserving 3 tablespoons for the frosting.

For the Frosting:

  • Cream together the butter and sugar in the bowl of an electric mixer. Add the extracts, zest, and syrup. Mix until fully combined. Fold in your whipped cream. Pipe over your cupcakes.