Lemon Basil Blueberry Cupcakes Recipes

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LEMON BASIL CUPCAKES



Lemon Basil Cupcakes image

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

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 28

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

Steps:

  • 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., 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., 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., 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., 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.), 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.

Nutrition Facts :

BLUEBERRY-BASIL LOAF



Blueberry-Basil Loaf image

The combination of blueberry and basil gives this loaf a light, fresh flavor complimented by its easy-to-make struesel topping.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 12

Number Of Ingredients 15

1 1/4 cups fresh blueberries
1 tablespoon Gold Medal™ all-purpose flour
2 1/4 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 cup buttermilk
6 tablespoons butter, melted
1 teaspoon vanilla
2 eggs
1/4 cup coarsely chopped fresh basil leaves
1/2 cup packed brown sugar
1/4 cup butter, melted
2/3 cup Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, toss blueberries with 1 tablespoon flour; set aside.
  • In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder, lemon peel and salt. In medium bowl, beat buttermilk, 6 tablespoons melted butter, the vanilla and eggs with whisk until well blended. Stir into flour mixture. Gently fold in blueberries and basil. Spread batter in pan.
  • In medium bowl, mix brown sugar and 1/4 cup butter until blended. Using fork, stir in 2/3 cup flour until mixture is crumbly. Sprinkle topping over batter.
  • Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. (If loaf becomes too brown, cover with foil during last 30 minutes of baking.) Cool 10 minutes. Loosen loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Fat 2, ServingSize 1 Slice, TransFat 0 g

LEMON BLUEBERRY CUPCAKES



Lemon Blueberry Cupcakes image

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.

Provided by Ashley Manila

Categories     Dessert

Time 1h15m

Number Of Ingredients 22

1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
1/2 cup whole milk
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest
1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
4 cups confectioners' sugar
1 and 1/2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1/2 teaspoon finely grated lemon zest
1 teaspoon freshly grated lemon zest, optional
1/2 cup fresh blueberries, optional

Steps:

  • Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  • In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  • Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
  • In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
  • Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!

BLUEBERRY BASIL CORNMEAL MUFFINS



Blueberry Basil Cornmeal Muffins image

Provided by Danae

Categories     Muffins, Bread + Scones

Time P1DT5h

Number Of Ingredients 14

1 cup whole wheat pastry flour
1/2 cup course grind cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon orange zest
2 heaping tablespoons finely chopped fresh basil
1/3 cup plain non-fat Greek yogurt
6 tablespoons unsweetened almond milk or milk of choice
5 tablespoons honey
1 egg
1 tablespoon olive oil
1/4 teaspoon vanilla extract
1/2 cup fresh blueberries

Steps:

  • Preheat oven to 400° F. and line a standard muffin pan with liners or spray the insides of the cups with cooking spray. Set aside.
  • In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, orange zest and basil.
  • In a smaller bowl whisk together the yogurt, milk, honey, egg, oil and vanilla.
  • In a small bowl toss the blueberries together with a teaspoon of flour. This will help prevent them from sinking to the bottom of the muffins.
  • Pour the wet ingredients in with the dry and stir together with a rubber spatula until nearly combined.
  • Add in the blueberries and fold together just until you can no longer see any streaks of flour.
  • Evenly distribute the batter into the prepared muffin pan and place it on the middle rack of the oven.
  • Bake for 12-16 minutes or until a toothpick inserted into the center of the muffin comes out clean. If the muffins are getting too dark on top, cover them loosely with a piece of foil.
  • Cool the muffins on a wire rack for several minutes before serving.

Nutrition Facts : Calories 145 calories, Cholesterol 18 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, Sodium 164 grams sodium, Sugar 11 grams sugar

LEMON BASIL BLUEBERRY CUPCAKES



Lemon Basil Blueberry Cupcakes image

How to make Lemon Basil Blueberry Cupcakes

Provided by @MakeItYours

Number Of Ingredients 27

LEMON CUPCAKES
6 tbsp butter
2/3 cup sugar
2 large eggs
2 lemons (zest and juice)
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup yogurt (You can experiment with whatever flavors you have in your refrigerator, I used toasted coconut vanilla light yogurt!)
BLUEBERRY BASIL FILLING
2/3 cup blueberries
2 tbsp water
1 tsp lemon juice
3 tbsp sugar
12 basil leaves (finely chopped)
LEMON BASIL BUTTERCREAM FROSTING
4 cups powdered sugar
3 tbsp water
1.5 lemons juiced
1/2 cup butter (1 stick)
1 tbsp finely chopped basil
BLUEBERRY REDUCTION DRIZZLE
2/3 cup blueberry
4 tbsp sugar
2 tbsp water
1/2 lemon juiced

Steps:

  • Preheat the oven to 350 degrees.
  • This is what the finished filling should look like.
  • Combine the butter and sugar for the cupcakes and beat until fluffy. Add the 2 eggs. Add the zest and juice from 2 lemons. Add the flour, baking powder, baking soda, and salt. Add the yogurt.
  • Put all of the ingredients for the filling in a small saucepan over medium-high heat and frequently stir. The filling is done once it darkens in color, the blueberries have started to decompose, and the mixture starts to thicken. Put the filling in a bowl and refrigerate for 10-15 minutes or just until it is cool and thickens slightly.
  • Use a melon baller and put one scoop of batter in each cupcake liner. This will be about 1/4 full. Add a spoonful of filling on the top of each cupcake. Use the remaining batter to put on top of the filling. Bake the cupcakes for 20 minutes.
  • Make sure the butter for the frosting is room temperature. Combine all of the frosting ingredients, gradually adding the powdered sugar and the finely chopped basil last.
  • Make the blueberry reduction sauce using the same technique that was used to make the filling.
  • When the cupcakes are cool, cover with frosting, drizzle the blueberry reduction, and place a fresh blueberry and candied lemon pieces on top as garnish.
  • Makes 12 cupcakes.

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