Prep Time 30m
Cook Time 18m
Ready Time 120m
Yield 24

  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup Dickinson's® Lemon Curd
  • 1/4 cup water
  • 6 basil leaves, torn, plus 1 teaspoon minced basil
  • 1/2 teaspoon salt
  • 1/4 cup Dickinson's® Lemon Curd
  • 1 teaspoon grated lemon peel
  • 3 cups powdered sugar
Preparation Directions
  • Step 1Heat oven to 350°F. Line 24 muffin cups with paper liners.
  • Step 2For Cupcakes: COMBINE flour, baking powder and salt in medium bowl.
  • Step 3Beat butter and sugar in large bowl with electric mixer on medium until light and creamy. Add eggs, one at a time. Beat 2 minutes. Spoon in flour mixture in thirds, alternating with milk. Add lemon curd. Beat until combined. Divide evenly into muffin cups.
  • Step 4Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack.
  • Step 5For Glaze: COMBINE water, torn basil leaves and salt in small saucepan. Bring to boil on medium-high heat. Simmer on low heat for 5 minutes. Cover. Steep until cool. Strain out basil leaves. Mix basil water, lemon curd, lemon peel and minced basil in medium bowl. Beat in powdered sugar one cup at a time with electric mixer on low speed, until combined. Beat mixture on high speed until smooth and creamy.
  • Step 6Place glaze into corner of medium heavy-duty re-sealable plastic bag. Cut small corner off bag. Frost by squeezing glaze onto cupcakes, starting at outside edge of cupcakes and moving toward center in a spiral pattern.
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