These Mini Lemon Blueberry Basil Cupcakes are a real treat. They’re a moist and tender lemon cupcake. filled with a jammy blueberry compote that has herbaceous hints of basil then topped with a sweet creamy lemon buttercream frosting. When combined, create an explosion of flavors that go together to make the perfect bite.
If you know anything about me, you would know that I am a huge fan of mini desserts. Whether it be tarts, cheesecakes or cupcakes, I think it’s the perfect way to serve a dessert. Now every now and again I do make a normal sized dessert but mini desserts are sill my favorite. I recently made a cake for a family member for there birthday. It was a Lemon Blueberry Basil Cake, pictured below. The cake was moist and tender and the flavor combination was amazing. That is when I realized that I wanted to try it in a mini cupcake. So with a little modification I was able to turn this fancy cake into a fun cupcake.
Other Mini Cupcakes
- Mini Vanilla Cupcakes With Jammy Strawberry Filling
- Mini Espresso Cupcake Filled With Chocolate Ganache
Why You Will Love These Cupcakes
- Flavor, Flavor, Flavor: With flavors like lemon, blueberry and basil you will be sure to love these cupcakes.
- Texture: Its a super tender cake that is filled with jammy blueberries then topped with a sweet creamy lemon flavored buttercream
- Ease: Although they look like they’re complicated to make, they are quite easy. Just a simple vanilla cupcake with a simple lemon flavored buttercream and some blueberries cooked down until jammy.
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Tips For Making these Cupcakes
- I like to line my cupcake trays with these Mini Tulip Cupcake Liners. This prevents sticking and helps with clean up.
- It is necessary to remove a small portion of the center of each cupcake to make room for the jammy blueberry basil filling. The easiest way to do this is with a Cupcake Corer
- You will want to cook your blueberries and basil ahead of time, giving them time to cool and thicken.
- Pipe your icing on with a Piping Bag fitted with a Star Tip.
- The best way to squeeze lemons for there juice is by using a Citrus Juicer. It will not only juice your lemons but will also hold back any seeds so that they don’t end up in your recipe.
- I like to use a Micro Plane for zesting my lemons because not only is it easier but it also produces a very fine zest, which gives you the intense lemon flavor without having to chew on bits of lemon peel.
Mini Lemon Blueberry Basil Cupcakes
Course: DessertDifficulty: EasyA moist and tender cupcake filled with the bright flavors of Lemon, Blueberry and a hint of Basil brought together to form the perfect combination of flavors.
Ingredients
- For The Cake
3 Cups All Purpose Flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1/2 Cup unsalted butter at room tempature
1/2 Cup Avocado Oil or vegetable oil
1 3/4 Cup Granulated Sugar
3 Eggs
1 Cup whole milk
1 Tablespoon lemon zest
1/2 Cup fresh squeezed lemon juice
2 Teaspoons Pure Vanilla Extract
- For The Blueberry Basil Filling
4 Cups fresh or frozen blueberries.
2 Tablespoons granulated sugar
Zest of 1 lemon
Juice of 1 lemon
1/4 Cup fresh purple basil or green basil, finely chopped
2 Teaspoons cornstarch
- For The Lemon Buttercream
1 Cup unsalted butter, softened
3 1/2 – 4 Cups powdered sugar
Zest of 1 lemon
Juice of 1 lemon
2 Tablespoons milk
Directions
- For The Blueberry Basil Filling
- Start by placing the blueberries in a small saucepan over medium heat. Add the granulated sugar, lemon zest, lemon juice, and fresh chopped basil. Cook until blueberries breakdown and release their juices, approximately 8 to 10 minutes. Remove 2 tablespoons of blueberry juice and place in a small bowl. Add the cornstarch to the blueberry juice and whisk to form a slurry. Slowly pour the slurry into the saucepan, stirring constantly and continue cooking until thickened. Remove from heat and allow to cool completely.
- For The Lemon Cupcake
- Preheat oven to 350°. Line a Mini Cupcake Baking Tray with Mini Cupcake Liners and set to side.
- To a large Mixing Bowl whisk together the all purpose flour, baking powder, and salt until combined and set to the side.
- To the bowl of a stand mixer, fitted with a paddle attachment or in a large mixing bowl using a Hand Mixer, beat the softened butter, oil, and sugar on medium speed until smooth, approximately 2 to 3 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla extract, lemon zest and lemon juice and continue mixing until combined.
- Scoop out batter using a Medium Cookie Scoop and fill prepared cupcake tray to 3/4 full. Place in preheated oven and bake for 12 to 15 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean. Remove from oven and allow to cool completely.
- For The Lemon Buttercream
- While your cupcakes are cooling, you can prepare your buttercream. To the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, powdered sugar, lemon zest and lemon juice until smooth. If needed, add the milk 1 tablespoon at a time, beating after each addition, until piping consistency.
- Place buttercream into a Large Piping Bag fitted with a Star Tip and set to the side.
- How To Assemble Cupcakes
- Remove the center of each cupcake using a Cupcake Corer. Set to the side.
- Place cooled blueberry basil filling in a Large Piping Bag. Snip off the tip and fill each cupcake to the top with the filling.
- Pipe a small amount of icing around the edge of each cupcake.
- Enjoy.
