This recipe has people saying “what kind of cupcake?”. Yep! Lemon Basil. It makes me think of Italian desserts. It makes me want to try making other fantastical desserts with lemon and basil. Can you tell spring is in the air and I’m thinking about light, fresh flavors. Or maybe it has something to do with my recent trip to Southern California with its beaches and sunshine; and my grandbabies.
Lemon Basil Cupcakes from www.tasteofhome.com
First I made the syrup: water, sugar, lemon peel and fresh basil leaves. It smells divine. I think this is what started my brain on its trip to sorbet, cocktails, and anything else I can mix this syrup in.
I don’t make frostings for this blog and wanted to be sure to try the syrup. So when I took the cupcakes out of the oven I brushed the syrup on the warm cupcakes. After the cupcakes cooled I filled some with lemon curd and didn’t fill others. For me the lemon curd is too sweet and it overpowered the cupcake. I prefer the less sweet cupcake version. Maybe I’ll make my own lemon curd and that way I can cut the some of sugar and tart up the curd.
This is a wonderful cupcake and I will be making the full recipe, including the frosting with lemon basil syrup. Can’t wait to taste all those lovely flavors together!
cupcakelab rating: the good
Post Update: I couldn’t resist making a batch of these cupcakes. I used this cupcake recipe made with a Lemon Basil Syrup and Lemon Cream Cheese frosting. I didn’t use the Lemon Mousse Frosting in the recipe. This is a frosting recipe I threw together. If you are a fan of lemon, this cupcake is to die for!