Lemon Basil Cupcakes

Ingredients

Lemon Basil Cupcakes

• 3 egg whites
• 1 teaspoon lemon zest
• ⅔ cup vegetable oil
• ¾ cup buttermilk
• 1 teaspoon lemon extract
• 2 tablespoons fresh lemon juice
• 2 ½ cups cake flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon finely chopped fresh basil

Lemon Basil Frosting

• 2 cups butter softened
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• ½ teaspoon finely chopped fresh basil

Direction

1. Preheat oven to 350°F. Line cupcake tin with liners.
2. In a large bowl, combine egg whites and lemon zest. Add buttermilk, oil, lemon extract, and lemon juice. Whisk until well combined.
3. In another bowl, whisk together cake flour, baking powder, and salt. Gradually add to wet mixture, whisking gently until just combined. Fold in chopped basil.
4. Fill cupcake liners ¾ full with batter. Bake for 18-20 minutes, or until toothpick comes out clean. Cool completely on wire rack.
5. For the frosting, beat softened butter until creamy. Gradually add powdered sugar until smooth. Mix in vanilla extract, lemon extract, and chopped basil.
6. Frost cooled cupcakes with frosting. Garnish with lemon slices and basil leaves if desired.