Description
Delight in these fresh and flavorful Strawberry Basil Cupcakes, combining the sweet juiciness of strawberries with the aromatic touch of fresh basil. Perfectly moist cupcakes are topped with a creamy strawberry-basil frosting that adds a unique herbal note, making these treats ideal for spring or summer gatherings.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 2 tablespoons fresh basil, finely chopped
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon fresh basil, finely chopped
- 2 tablespoons strawberry puree
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Eggs: In a separate large bowl, beat the softened unsalted butter until creamy and smooth. Add the eggs one at a time, beating well after each addition to incorporate air and achieve a light texture.
- Add Strawberry and Vanilla: Mix in the fresh strawberry puree and vanilla extract to bring a fruity and fragrant flavor base to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Overmixing can toughen the cupcakes, so be gentle.
- Fold in Basil: Gently fold the finely chopped fresh basil into the batter, distributing it evenly for a herbal twist.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the Frosting: Beat the softened unsalted butter until fluffy. Gradually add the powdered sugar, mixing until smooth and creamy.
- Add Flavor to Frosting: Stir in the finely chopped fresh basil, strawberry puree, vanilla extract, and a pinch of salt. Adjust the consistency by adding more puree or milk as needed to achieve a spreadable texture.
- Frost the Cupcakes: Use a piping bag or spatula to frost the cooled cupcakes evenly. Garnish with fresh basil leaves or strawberry slices for an elegant finishing touch.
Notes
- Ensure butter is softened for easier creaming and a smoother batter and frosting.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Fresh basil adds a unique flavor; finely chop to distribute evenly.
- The strawberry puree can be strained for a smoother texture if desired.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool fully before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
