Lemon Basil Olive Oil Cupcakes Recipe

Introduction

These Lemon Basil Olive Oil Cupcakes offer a refreshing twist on a classic treat. The combination of zesty lemon and fragrant basil creates a bright, herbaceous flavor, while olive oil ensures a moist, tender crumb. Perfect for spring or summer gatherings.

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 2/3 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

• For a lighter flavor, substitute half the olive oil with Greek yogurt.
• Try adding a sprinkle of almond slices on top before baking for extra texture.
• Use fresh lemon zest and juice for the brightest flavor; bottled lemon juice can alter the taste.
• Swap basil for fresh mint or thyme for a different herbal note.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, allowing them to come to room temperature before serving. You can also freeze the cooled cupcakes wrapped tightly for up to 2 months. Thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for structure, but you can substitute with a gluten-free flour blend if needed. Just note the texture might be slightly different.

Will the olive oil flavor be strong?

The olive oil adds moisture without overpowering the lemon and basil. Use a mild or light-tasting olive oil for the best balance.

Lemon Basil Olive Oil Cupcakes Recipe

Print Recipe

★★★★★

5 from 104 reviews

These Delightful Lemon Basil Olive Oil Cupcakes are a refreshing twist on classic cupcakes, combining the bright zestiness of lemon with the aromatic freshness of basil. Moist and tender thanks to olive oil, these cupcakes are perfect for a light dessert or afternoon treat.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 the Oven: Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
3. Combine Wet Ingredients: In another bowl, whisk together the olive oil, eggs, milk, lemon zest, and lemon juice thoroughly to create the wet mixture.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently, mixing just until combined to avoid overmixing.
5. Fold in Basil: Gently fold the chopped fresh basil into the batter until it is evenly distributed without deflating the mixture.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to give them room to rise.
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 a cupcake comes out clean.
8. Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Do not overmix the batter to ensure tender cupcakes.
• Fresh basil can be substituted with mint for a different flavor profile.
• Make sure to zest the lemon before juicing to avoid removing zest with the juice.
• Olive oil enhances moisture but use a mild-flavored olive oil to avoid overpowering the cupcakes.
• Store cupcakes in an airtight container at room temperature for up to 3 days.

Keywords: lemon basil cupcakes, olive oil cupcakes, lemon cupcakes, herb infused cupcakes, easy cupcake recipe