Introduction

Discover the fresh and unique flavor of Lemon Basil Olive Oil Cupcakes. These moist and tender cupcakes combine the bright zest of lemon with the aromatic touch of basil, all enriched by the smoothness of olive oil. Perfect for a springtime treat or a special gathering.

The image shows a single yellow cupcake in a white cupcake liner sitting on a white marbled surface with green leaves in the background. The cupcake has three tall, thick layers of creamy white frosting spiraled on top, with a smooth and slightly shiny texture. On the frosting's peak, there is a small yellow lemon slice as decoration, along with tiny gold sugar pearls scattered around. The background shows multiple blurry cupcakes with similar frosting, resting on a wooden board. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
Step 2: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: In another bowl, whisk together the olive oil, eggs, milk, lemon zest, and lemon juice.
Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 5: Gently fold in the chopped basil until evenly distributed throughout the batter.
Step 6: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use a sharp knife to finely chop basil to avoid bruising and ensure even flavor distribution.
If cupcakes brown too quickly, tent loosely with foil during baking to prevent burning.
For a dairy-free version, substitute milk with almond or oat milk.
Add a sprinkle of lemon sugar on top before baking for extra citrus sweetness.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. To reheat, warm gently at room temperature or microwave briefly before serving.

How to Serve

The image shows a group of nine yellow cupcakes arranged on a white marbled surface. Each cupcake has a base layer of soft yellow cake in white wrappers. On top, there is a thick swirl of light yellow frosting, decorated with small green mint leaves scattered evenly, giving a fresh look. Some cupcakes are closer, while others are farther, creating depth. A black and white checkered cloth and a bright yellow lemon are placed in the background on the white marbled surface, adding a cozy feel. The scene is bright and clear, and there is a woman's hand reaching from the right side toward one cupcake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh?

Fresh basil is preferred for its bright flavor and aroma, but if using dried basil, reduce the amount by half to avoid overpowering the cupcakes.

What does olive oil do in these cupcakes?

Olive oil adds moisture and richness, creating a tender crumb and a subtle fruity note that complements the lemon and basil perfectly.

The Delightful Lemon Basil Olive Oil Cupcakes Recipe

Print Recipe

★★★★★

5 from 91 reviews

Delight in the fresh and vibrant flavors of Lemon Basil Olive Oil Cupcakes. These moist and aromatic cupcakes combine the richness of olive oil with the brightness of lemon zest and juice, complemented by the herbaceous notes of fresh basil. Perfectly balanced with a light texture, these cupcakes make a unique treat for any occasion.

Author: Bella
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

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

Herbs

1/4 cup fresh basil, chopped

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk the olive oil, eggs, milk, lemon zest, and lemon juice thoroughly until smooth and well incorporated.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix just until combined to avoid overmixing and ensure light cupcakes.
Fold in Basil: Carefully fold in the finely chopped fresh basil, distributing it evenly throughout the batter to infuse the cupcakes with a fresh herbaceous flavor.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
Cool: Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or frosting.

Notes

If the cupcakes are browning too quickly, tent them loosely with foil to prevent burning.
Avoid overmixing the batter to prevent cupcakes from sinking in the middle.
Use a sharp knife to finely chop the basil to avoid bruising and ensure even flavor distribution.
Make sure all ingredients are at room temperature for best mixing results.
These cupcakes pair beautifully with a light lemon glaze or whipped cream topping if desired.

Keywords: lemon cupcakes, basil cupcakes, olive oil cupcakes, herb flavored cupcakes, moist cupcakes, lemon dessert, homemade cupcakes