Lemon Basil Olive Oil Cupcakes Recipe

Introduction

Experience the bright, refreshing flavors of Lemon Basil Olive Oil Cupcakes. These delightful treats combine zesty lemon and fragrant basil with the rich moisture of olive oil, creating a unique and light cupcake perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup olive oil
• 2 eggs
• 1/2 cup milk
• 1/4 cup fresh basil, chopped
• 1 lemon, zested and juiced
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Step 2: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, whisk together the olive oil, eggs, milk, lemon zest, and lemon juice.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Step 5: Gently fold in the chopped basil until evenly distributed throughout the batter.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use fresh basil and lemon zest for the best flavor.
• Be careful not to overmix the batter to keep cupcakes light and tender.
• Top with a lemon glaze for an extra citrus burst.
• Add whipped cream and fresh berries for a refreshing dessert.
• Try substituting basil with fresh mint or thyme for a unique twist.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving. Reheat gently in the microwave if desired, but avoid overheating to keep them moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh basil?

Fresh basil is recommended for its vibrant flavor and aroma. Dried basil may be used in a pinch, but use about one-third the amount, and note the flavor will be less fresh.

Why does the recipe use olive oil instead of butter?

Olive oil adds a moist richness and subtle fruitiness that pairs beautifully with lemon and basil, resulting in a lighter cupcake texture compared to butter-based recipes.

Lemon Basil Olive Oil Cupcakes Recipe

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4.6 from 91 reviews

Lemon Basil Olive Oil Cupcakes are a unique and delightful treat that combines the bright zing of fresh lemon with the aromatic earthiness of basil, all enriched by the moist and luscious texture provided by olive oil. These cupcakes offer a fresh twist on classic cupcakes, perfect for tea time, celebrations, or simply to enjoy a refreshing burst of Mediterranean-inspired flavors.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Cakes & Cupcakes
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup olive oil
• 2 eggs
• 1/2 cup milk
• 1 lemon, zested and juiced

Fresh Herbs

• 1/4 cup fresh basil, chopped

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners to ensure easy removal of cupcakes after baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to create an even base for the batter.
3. Combine Wet Ingredients: In a separate bowl, whisk together the olive oil, eggs, milk, lemon zest, and lemon juice until the mixture is smooth and homogenous.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined, taking care not to overmix to maintain a light texture.
5. Add Basil: Carefully fold in the chopped fresh basil to evenly distribute the herb throughout the batter, adding an aromatic flavor.
6. Fill Cupcake Liners: Divide the batter evenly into the cupcake liners, filling each about two-thirds full to allow space for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean, indicating they are fully cooked.
8. Cool the Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess and preparing them for frosting or serving.

Notes

• If the cupcakes begin to brown too quickly during baking, tent them with aluminum foil to prevent burning.
• Do not overmix the batter to avoid dense cupcakes; mix only until ingredients are combined.
• For optimal flavor, use fresh basil and freshly zested lemon peel.
• Allow cupcakes to cool completely before frosting to prevent melting of frosting.
• Alternative serving options include topping with lemon glaze, whipped cream, or fresh berries for added flavor and presentation.
• Experiment with herbs like mint or thyme to customize flavor profiles.

Keywords: lemon basil cupcakes, olive oil cupcakes, lemon cupcakes, basil desserts, Mediterranean cupcakes, moist cupcakes, herbal cupcakes, lemon olive oil cake