cupcakes

Lemon Basil Cupcakes

1 C butter, softened

2 C sugar

3 eggs

3/4 tsp vanilla

1/2 tsp lemon zest

3 1/2 C all-purpose flour

1 tsp baking soda

2 tsp baking powder

2 C sour cream {I replaced this with greek yogart}

Pre-heat oven to 350 degrees. Line muffin tins and set aside. In a medium bowl, sift together flour, baking powder and soda. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla and lemon zest. Add the dry ingredient mixture in thirds, alternating with 2 additions of sour cream. The batter will be thick. Scoop 1/4 C batter into each liner. Bake for 16-20 minutes. Allow to cool completely.

Lemon Basil Syrup

1 C water

3/4 C sugar

1/3 C lemon juice

8 fresh basil leaves { I would double this, I did not taste any basil in final product using only 8}

1 strip lemon peel

In saucepan, combine all ingredients. Bring to a boil and continue to cook until liquid is reduced to 1 cup. Strain and discard peel and basil. Allow to cool completely. Using a toothpick, poke holes into the tops of the cooled cupcakes. Once the syrup has reached room temp. spoon 1 tsp syrup over each cupcake. Allow to soak in and repeat. Reserve 3 TBSP for frosting.

Lemon Mousse Frosting

2 C powdered sugar

3 Tbsp butter, softened

1/2 tsp vanilla

1/4 tsp grated lemon zest

3 Tbsp lemon basil syrup

1 1/4 C heavy whipping cream, whipped

In large bowl, beat together powdered sugar, butter, vanilla, lemon zest, and lemon basil syrup until smooth. Whisk into the already whipped cream until well blended. Frost.