• Preheat the oven to 350°F degrees. Line a standard muffin tin/cupcake tin with cupcake liners and set aside.

Make the cupcake batter

• In a large bowl, place the egg whites and lemon zest. Add the buttermilk, oil, lemon extract and lemon juice and whisk vigorously for about a minute. Add in the sugar and whisk until the sugar has dissolved.
• In a small bowl, whisk together the flour, baking powder and salt. Add it to the liquid and whisk gently until combined. Do not overmix! Add in the chopped basil and stir. NOTE: Crushed basil will bruise easily and turn black, so best to fold in the basil right after chopping.
• Pour a generous ¼ cup of batter into the prepared lined cupcake tin, filling each one about ¾ full. Place in the oven and bake for 18-20 minutes, or until a toothpick comes out cleanly. Remove and let cool fully before frosting.

Make the frosting

• To make the frosting, place the butter in a large bowl and using an electric mixer (or stand mixer) beat the butter for 1-2 minutes. Add in the powdered sugar in small amounts until incorporated. Add in the extracts, juice, and chopped basil and mix. You may need to adjust how much powdered sugar is added depending on desired consistency. Place in a piping bag with a frosting tip of choice and pipe frosting on each cupcake.
• *Optional garnish with lemon slices and fresh basil leaves!