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Lemon Mochi Cupcakes with Lemon Basil Buttercream Frosting

Lemon Mochi Cupcakes with Lemon Basil Buttercream Frosting

Makes 12 Cupcakes

3/4 cup all-purpose flour
3/4 cup mochiko (glutinous rice flour)
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
2 large eggs, at room temperature
2 large egg yolks, at room temperature
2/3 cup whole plain yogurt, at room temperature
2 tablespoons finely grated lemon zest
1 1/2 teaspoons pure vanilla extract

1/2 to 2/3 cup lemon curd
1 recipe lemon basil buttercream (recipe below)

1. Preheat the oven to 350 degrees Fahrenheit.  Lightly butter or line 12 muffin cups with paper liners.

2. In the bowl of an electric mixer, or with a hand mixer, whisk together the flour, mochiko, sugar, baking powder, and salt.  Add the butter, eggs, egg yolks, yogurt, lemon zest, and vanilla extract.  Beat everything together at medium speed until the batter is smooth and satiny, about 30 seconds.  Scrape down the sides of the bowl.

3. Evenly fill the muffin cups with the batter and bake for about 20 to 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean.  Remove from the oven and place on a wire rack to cool.

4. Once the cupcakes have completely cooled, use a pairing knife to cut a small well in the center of each cupcake.  Pipe the lemon curd into the center of each cupcake, then frost with the buttercream frosting.  These cupcakes are best the day they are made, although they will keep for a few days at room temperature.

Lemon Basil Buttercream

Makes enough frosting for 12 cupcakes

1/2 cup (1 stick) butter, at room temperature
3 – 4 cups powdered sugar
1/4 cup fresh lemon juice
1 – 2 tablespoons finely chopped fresh basil

1. Place the butter in a large mixing bowl.  Add 2 cups of the powdered sugar and the lemon juice.  Using an electric mixer, beat until smooth and creamy on medium speed, about 3 to 5 minutes.

2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

3. Add the chopped basil and stir in until evenly incorporated.  Use and store the frosting at room temperature because the frosting will set if chilled.  The frosting can be stored in an airtight container for up to 3 days.