Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 cup fresh basil leaves, finely chopped
- 2 tablespoons lemon zest
- 1/4 cup lemon juice, freshly squeezed
- 3 large eggs
- 1/2 cup olive oil, light extra virgin
- 1/2 cup milk (or plant-based alternative)
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F and line a cupcake pan with paper liners.
- In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, lemon zest, and chopped fresh basil.
- In another large bowl, whisk together eggs, olive oil, milk, and freshly squeezed lemon juice until well blended.
- Slowly fold the dry ingredients into the wet mixture using a spatula until no more dry flour is visible.
- Divide the batter evenly among your lined cupcake cups, filling them about two-thirds full.
- Bake in your preheated oven for about 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove them from the oven and let them cool in the pan for about five minutes before transferring them to wire racks.
- Allow them to cool completely before icing with your favorite frosting or dusting with powdered sugar.
Notes
Store cupcakes in an airtight container.
Reheat in microwave for 10 seconds.
Serve with fresh berries on top.
Use fresh basil for best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg