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1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon zest. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
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2
Fill paper-lined muffin cups three-fourths full. Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill with lemon curd. Push the tip through the top of each cupcake to fill.
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4
For syrup, in a small saucepan, combine the water, sugar, lemon juice, basil and lemon zest. Bring to a boil; cook until liquid is reduced to 1 cup. Strain; discard basil and peel. Cool completely.
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5
In a large bowl, beat the confectioners' sugar, butter, 3 tablespoons lemon syrup, vanilla, lemon peel and extract until smooth. Fold in whipped cream. Frost cupcakes. (Cover and refrigerate remaining syrup for another use.)
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6
Place corn syrup and sugar in small bowls. Dip paintbrush in corn syrup; brush over a basil leaf. Coat leaf with sugar. Repeat. Garnish cupcakes with basil leaves. Store cupcakes in the refrigerator.
