Lemon Basil Blueberry Cupcakes
INGREDIENTS
•
LEMON CUPCAKES
•
6 tbsp butter
•
2/3 cup sugar
•
2 large eggs
•
2 lemons (zest and juice)
•
1 1/3 cups flour
•
1/2 tsp baking powder
•
1/2 tsp baking soda
•
1/4 tsp salt
•
1/2 cup yogurt (You can experiment with whatever flavors you have in your refrigerator, I used toasted coconut vanilla light yogurt!)
•
BLUEBERRY BASIL FILLING
•
2/3 cup blueberries
•
2 tbsp water
•
1 tsp lemon juice
•
3 tbsp sugar
•
12 basil leaves (finely chopped)
•
LEMON BASIL BUTTERCREAM FROSTING
•
4 cups powdered sugar
•
3 tbsp water
•
1.5 lemons juiced
•
1/2 cup butter (1 stick)
•
1 tbsp finely chopped basil
•
BLUEBERRY REDUCTION DRIZZLE
•
2/3 cup blueberry
•
4 tbsp sugar
•
2 tbsp water
•
1/2 lemon juiced
Comments & Reviews
Just A Pinch Sweepstakes