If you want a light, bright dessert that sings of Spring, try these Lemon Basil Cupcakes! Zingy citrus is balanced with herbaceous bits of basil in a fluffy cupcake topped with lemon buttercream frosting.
Lemon is one of the most perfect Spring flavors. We love baking up Lemon Poppyseed Cupcakes, Lemon Blueberry Cookies, and Lemon Crinkle Cookies whenever the seasons start to turn. And then add bright fresh basil into the mix, and you’ve got a beautiful, unique, and delicious combo!
Whether you want to celebrate Spring and Summer’s burst of sunshine, or you need to make your own sunshine during Fall and Winter’s chilly months, these Lemon Basil Cupcakes combine the freshness of spring and summer within the sweetness of dessert.
Indulge in a delightful fusion of tangy citrus and aromatic herbs with our tantalizing lemon basil cupcake recipe. Bursting with bright flavors and subtle undertones of basil flavor, these cupcakes promise a culinary adventure that will captivate your taste buds.
Whether you’re an avid baker seeking a new challenge or simply craving a unique twist on a classic treat, these cupcakes are sure to impress.
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🌟 Why this recipe works
Here are five reasons why you’ll fall in love with these lemon basil cupcakes:
- Bold flavor balance – Experience the delightful interplay between the bright citrus notes of lemon and the subtle herbaceousness of basil, creating a flavor profile that is both refreshing and sophisticated.
- Easy recipe – While this creative concoction is sure to impress, it’s as easy to make as any other cupcake recipe. This is a great recipe for beginning bakers and pros alike.
- Simple ingredients – This unique cupcake recipe is made with simple ingredients you can find in any local grocery store.
- Irresistible aroma – Delight your senses with the irresistible aroma that fills your kitchen as these cupcakes bake. The fresh scent of lemon and basil is simply irresistible!
- Terrific texture – Indulge in the soft, moist crumb of these cupcakes, crafted to perfection to ensure a heavenly texture that melts in your mouth with every bite.
🛒 Ingredient notes
To make these lemon basil cupcakes, you just need simple ingredients that you can find in almost any grocery store.
For the cupcake batter:
- Flour – We use all cake flour in this recipe, which helps create a lighter, fluffier cupcake batter. If you wish to add more structure and density to the lemon cupcakes, you can do a mix of 2 cups cake flour and ½ cup of all purpose flour.
- Sugar – Use granulated sugar.
- Eggs- You’ll need large eggs that are at room temperature. This helps create a smooth batter.
- Oil – Use vegetable oil to help create moist cupcakes.
- Lemons – you will need lemon zest and lemon extract, or you can use fresh lemon juice. For a more pronounced lemon flavor, use a Meyer lemon.
- Fresh basil leaves – Chopped basil leaves add herbaceousness and balance out the sweetness and tartness of the cupcakes.
For the frosting:
- Powdered sugar – Start the with amount of powdered sugar in the recipe, then use more if the frosting is too thin.
- Butter – Use unsalted butter that is softened at room temperature for a smooth batter.
- Extracts – You will need both vanilla extract and lemon extract to make the frosting.
- Basil – Use more chopped fresh basil for the frosting.
✅ Step-by-step instructions
A full list of ingredients and detailed instructions are in the printable recipe card at the bottom of the post. Here are step-by-step photos to show you how to make this easy recipe.
👩🏻🍳 Baking tips and recipe FAQs
Baking tips
- Wait to chop the basil until you are ready to add it to the batter and to the frosting. Crushed basil will bruise easily and turn black, so it is best to fold in the chopped basil gently right after chopping.
- Allow the cupcakes to cool completely before frosting. If you start to frost the cupcakes while they are still warm, the frosting will start to melt and won’t hold shape.
- This recipe can also be used to make a larger single lemon basil cake, although you will need to adjust baking time.
While fresh basil offers the best flavor and aroma, you can substitute dried basil if necessary. Use about one-third to half the amount of dried basil compared to fresh basil, as dried herbs are more concentrated. However, keep in mind that the flavor may not be as vibrant as with fresh basil
Yes, you can make vegan lemon basil cupcakes by substituting eggs with alternatives such as flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercial egg replacers. Additionally, ensure to use plant-based milk and vegan-friendly butter or oil in the recipe.
Yes, baking time may need to be adjusted when making mini cupcakes. Since they are smaller in size, they will bake faster. Check for doneness a few minutes earlier than the indicated baking time for regular-sized cupcakes, and adjust accordingly to prevent over-baking.
Store unfrosted cupcakes in an airtight container at room temperature for up to 5 days. Store the frosting in an airtight container in the refrigerator for up to 5 days. If frosted, store the frosted cupcakes in an airtight container in the refrigerator for up to 3-5 days.
Yes, you can freeze lemon basil cupcakes for future enjoyment. Ensure they are completely cooled before freezing to prevent condensation and sogginess. Place the cupcakes in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months. Thaw them in the refrigerator overnight before serving.
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Lemon Basil Cupcakes
With bright lemon and fresh basil, these cupcakes are light fluffy desserts perfect for spring and summer.
Servings: 18 cupcakes
Calories: 239kcal
Instructions
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Preheat the oven to 350 degrees.
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In a large bowl, place the egg whites and lemon zest. Add the buttermilk, oil, lemon extract and lemon juice and whisk vigorously for about a minute. Add in the sugar and whisk until the sugar has dissolved.
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In a small bowl, whisk together the flour, baking powder and salt. Add it to the liquid and whisk gently until combined. Do not overmix! Add in the chopped basil and stir. *Crushed basil will bruise easily and turn black, so best to fold in the basil right after chopping.
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Pour a generous ¼ cup of batter into a lined cupcake tin, filling each one about ¾ full. Place in the oven and bake for 18-20 minutes, or until a toothpick comes out cleanly. Remove and let cool fully before frosting.
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To make the frosting, place the butter in a large bowl and using an electric mixer (or stand mixer) beat the butter for 1 minute. Add in the powdered sugar in small amounts until incorporated. Add in the extracts, juice and chopped basil and mix. You may need to adjust how much powdered sugar is added depending on desired consistency. Place in a piping bag with a frosting tip of choice and pipe frosting on each cupcake.
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*Optional garnish with lemon slices and fresh basil leaves!
Notes
Storage: Store unfrosted cupcakes in an airtight container for up to 5 days, or store frosted cupcakes for up to 3 days.
Nutrition
Calories: 239kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 259mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 0.3mg
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
