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Gluten Free Lemon Basil Cupcakes

These are the epitome of the end of summer - light, lemony, with a hint of fresh basil
Prep Time30 minutes
Cook Time20 minutes
Cooling time10 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: basil, cupcakes, easy, gluten free, lemon, lemon basil, summer
Servings: 24 cupcakes
Calories: 350kcal
Author: Amelia Farber

Equipment

  • Cupcake pans
  • Electric mixer

Ingredients

For the cupcakes:

  • 3 large eggs
  • 3/4 Cup canola oil
  • 1 Cup sour cream
  • 1 Cup white sugar
  • 2 Tbsp honey
  • 1 tsp finely chopped fresh basil
  • 2 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1 tsp lemon extract
  • 1/2 tsp vanilla
  • 1 Cup gluten free 1-1 flour mix  with xanthan gum in it (if your mix does not contain xanthan gum add 1 tsp now)
  • 2 Cups blanched almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

For the buttercream:

  • 2 Cups salted butter room temperature
  • 4-5 Cups sifted powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 1 tsp lemon extract
  • 1 tsp lemon zest
  • 1/2-1 tsp finely chopped fresh basil

Instructions

  • First, make your cupcakes! Preheat the oven to 350° F and line two 12-cupcake pans with paper cupcake cups. In a large bowl, whisk together the eggs, sugar, oil, sour cream, lemon juice/zest/extract, honey, vanilla, and basil until combined. Add in the flour, almond flour, baking powder, baking soda, and salt and mix to combine.
  • Spoon cupcake batter into each lined cupcake cup – they should be a little over 3/4 full. Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely before frosting them.
  • While cupcakes are cooling, make the frosting! In a large bowl, using the electric mixer, beat together the butter and 1 cup of the powdered sugar on high for at least a minute until smooth and fluffy. Add in the powdered sugar one cup at a time until smooth. Add the vanilla, lemon juice/zest/extract, and basil and beat beat until smooth. Add in more powdered sugar to stiffen up the frosting, or add a teaspoon of cream if it's too stiff.Once cupcakes are cooled, scoop frosting into a large piping bag with your choice of piping tip, and pipe frosting onto cupcakes. Top with sprigs of basil and serve!