Spring is just around the corner, and these cupcakes are a great way to celebrate the end of a long winter. Their fresh, lemony taste pairs perfectly with the basil buttercream. This is a sturdy cupcake recipe that stands up well even when filled with lemon curd. These cupcakes are like a little bite of sunshine, and I promise they won’t disappoint!
Lemon Olive Oil Cupcakes
1 cup sugar
Zest of 1 Meyer lemon
3 cups all-purpose flour
3/4 cup Meyer lemon infused extra virgin olive oil
2/3 cup milk
3 tablespoons Grand Marnier
1 tablespoon baking powder
Large pinch of Kosher salt
-Line muffin tins and preheat oven to 325°.
-Combine the milk, olive oil and Grand Marnier and set aside.
-In the bowl of a stand mixer on medium speed, whisk together eggs and sugar until pale yellow.
-Meanwhile, sift together flour, baking powder and salt and set aside.
-Switch to the paddle attachment and add the dry and wet ingredients alternately in three batches.
-Mix just until blended. Bake for 20-25 minutes or until a toothpick comes out clean.
-Cool completely and, using the cone method, fill the cupcakes with Meyer Lemon Curd.
Makes about 20 cupcakes
Source: Adapted from Very Small Anna
Lemon Basil Swiss Meringue Buttercream
1 cup sugar
4 large egg whites
3 sticks unsalted butter, at room temperature
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
1/4 cup fresh basil leaves, chopped
-In the bowl of a stand mixer, thoroughly whisk together egg whites and sugar.
-Set the bowl over a pot of simmering water. Whisk constantly until all the mixture is hot and sugar has dissolved.
-Place bowl back in stand mixer and beat on medium-high speed until a stiff meringue has formed and mixture has cooled to room temperature.
-Switch to paddle attachment, reduce speed to medium and add butter a few tablespoons at a time.
-Once all the butter is incorporated, beat until fluffy and smooth, about 6-10 minutes. If at any time the buttercream curdles, just continue beating. It will smooth back out.
-Set the mixer to low speed and gradually add the lemon juice and vanilla.
-Stir in the chopped basil by hand.
-For same day use, buttercream can be stored at room temperature. For later use, refrigerate in an airtight container and reconstitute by beating on low speed with paddle attachment until smooth.
Source: Adapted from Beantown Baker