These cupcakes are just fun little flavor packages. It’s a “sour cream”, lemon, and basil cupcake topped with a blackberry buttercream frosting. I know, I lost you at basil but fresh basil has a sweet note to it that pairs great with the other flavors.
1 Cup Whole Wheat Flour
3/4 Cup Flour
1 1/2 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Greek Yogurt
- I used 0% Fat Greek yogurt but you can use 0-2% or even Sour Cream just remember that the calories go up.
1/2 Cup Almond Milk
2 Large Egg Whites
1/2 Cup Butter
1 Cup Sugar
1 Tbs Fresh Lemon Juice
2 Tbs Chopped Fresh Basil
- I used Purple basil which has an even sweeter note than regular basil but any type of fresh basil works.
Zest 1 Lemon
6 Oz Blackberries
1/2 Cup Butter
16 Oz Powdered Sugar
Ok so you’re going to need two medium sized bowls and you’re stand mixer or mixing bowl. In one medium sized bowl you want to sift together all your dry ingredients. Set that to the side.
In the second medium sized bowl mix together your Greek yogurt, egg whites, and almond milk. Set that aside as well.
Now you want to melt your butter and combine that and your sugar in the stand mixer.
Mix in your lemon zest and lemon juice.
Alternate mixing in your wet mix and your dry mix until completely combined.
Take your fresh basil and chop into small fine pieces before mixing that into your batter.
Line cupcake tins with liners and fill 1/2-3/4 of the way. Bake at 350 degrees for 18-20 minutes for regular sized cupcake and 10-15 for mini cupcakes like mine. Immediately remove the cupcakes from the pan to cool.
For the frosting you want to first let the stand mixer macerate your berries. Let them go for 2-3 minutes on medium in the mixer before adding in room temperature butter. Let those two combine together on medium for 1-2 minutes.
Add your powdered sugar in small parts making sure to fully incorporate before adding more. The frosting should be stiff when done.
Now if you’re taking these to a party then I always find things easier if you load them onto a tray before frosting the cupcakes. Once you’re situated then just frost them however you like.
Once frosted you’re all set to pig out on cupcakes.
Makes 54 Mini Cupcakes
Serving 2 Mini Cupcakes
Fat 7 g
Sat Fat 4.3 g
Cholest. 18.1 mg
Sodium 95.1 mg
Carbs. 20.9 g
Fiber .9 g
Sugar 14.9 g
Protein 1.8 g