Gluten Free Thai Basil Lemon Cupcakes with Lemon Curd and Thai Basil Lemon Buttercream
 
Prep time
Cook time
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Even my kids enjoyed these super fancy Gluten Free Thai Basil Lemon Cupcakes with Lemon Curd and Thai Basil Lemon Buttercream. It's a burst of fresh summer flavors in your mouth!
Author:
Recipe type: Dessert
Serves: 24 cupcakes
Ingredients
  • For the Cake:
  • ¾ cup olive oil
  • 1½ cups organic cane sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup super fine white rice flour
  • ¾ cup potato starch
  • ½ cup coconut flour
  • ⅓ cup gluten free oat flour
  • ¼ cup tapioca starch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • ¼ cup fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • ½ cup milk (I used 1%)
  • 1½ teaspoon finely chopped Thai basil
  • For the Curd:
  • zest of 3 lemons (about 1 tablespoon)
  • 1 cup organic cane sugar
  • 1 stick butter
  • 4 eggs
  • dash of salt
  • ½ cup fresh squeezed lemon juice
  • ½ teaspoon finely chopped Thai basil
  • For the frosting:
  • 1½ sticks butter, room temperature
  • 6-7 cups powdered sugar
  • 3 tablespoons fresh squeezed lemon juice
  • 1½ teaspoons lemon zest
  • ¼ teaspoon vanilla extract
  • dash of salt
  • 2-3 tablespoons milk
  • 1 teaspoon finely chopped Thai basil
  • Toppings:
  • toasted coconut (optional)
Directions
  1. Preheat oven to 350 degrees. Line two standard muffin tins with cupcake liners and set aside.
  2. In a large mixing bowl, cream together olive oil, cane sugar, eggs, and vanilla until smooth.
  3. In a smaller mixing bowl, sift together white rice flour, potato starch, coconut flour, oat flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum.
  4. In another smaller bowl or mixing cup, stir together lemon juice, milk, lemon zest and Thai basil.
  5. Alternate adding dry ingredients and lemon juice mixture to batter, mixing on low speed and scraping the sides and bottom of the bowl as needed. Mix on low an additional 30 seconds until batter is well combined.
  6. Fill cupcake liners ¾ way full and bake at 350 degrees for 22-25 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out clean.
  7. Let sit on cooling rack for 3-5 mins then remove from pan and continue cooling on cooling rack.
  8. To make lemon curd, cream butter and sugar together. Add eggs one at a time, beating in between additions until well combined. Add lemon zest and salt and mix until combined. With mixer on low speed, slowly add in lemon juice and mix until combined. Pour into a saucepan and cook on medium low heat (just before boiling) for 10-12 minutes until thickened, stirring often. Stir in Thai basil. Cover and chill for 1 hour.*
  9. To make frosting, beat butter until light and fluffy. Add 2 cups of powdered sugar and beat until smooth. Add an additional cup of powdered sugar and beat until smooth. Add lemon juice, vanilla, salt, and 2 tablespoons of milk. Beat until smooth. Add 2 more cups of powdered sugar and beat until smooth. Add 1-2 more cups of powdered sugar until desired consistency is reached. Add more milk if needed. Fold in Thai basil and lemon zest.
  10. To assemble cupcakes, core out the middle with an apple corer or knife, leaving ¼" of the bottom so filling doesn't fall through. Fill centers with curd to the top. Pipe or spread frosting on top. Garnish as desired.
  11. Store leftover cupcakes in an airtight container in fridge for up to 3 days or in freezer for up to 3 months.
Notes
*Can be made a few days in advance.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-thai-basil-lemon-cupcakes-with-lemon-curd-and-thai-basil-lemon-buttercream/