If you’re looking for a delightful twist on classic cupcakes that’s bursting with fresh flavor, the Strawberry Basil Cupcakes Recipe is your new best friend. This recipe pairs the juicy sweetness of ripe strawberries with the unexpected, aromatic lift of fresh basil, creating a cupcake that’s both refreshing and indulgent. Perfect for spring gatherings, special occasions, or just whenever you want a treat that feels a little bit fancy but is totally achievable at home. Get ready to fall in love with these moist, airy cupcakes topped with a luscious strawberry-basil frosting that’s as beautiful as it is delicious.
Ingredients You’ll Need
The ingredients in this Strawberry Basil Cupcakes Recipe are wonderfully simple but each plays a key role in bringing the cupcakes to life. From the all-purpose flour giving structure to the fresh strawberries infusing natural sweetness and color, to the basil providing that unexpected herby note—every element is essential for perfect balance.
- 1 cup all-purpose flour: The foundation for tender, light cupcakes.
- 1/2 cup granulated sugar: Sweetness that complements the fruit without overpowering.
- 1/2 teaspoon baking powder: Helps the cupcakes rise beautifully.
- 1/4 teaspoon baking soda: Works with baking powder to achieve perfect texture.
- 1/4 teaspoon salt: Enhances all the flavors in the batter.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cupcakes.
- 2 large eggs: Binds ingredients and provides structure.
- 1/2 cup fresh strawberries, pureed: Imparts fresh fruit flavor and natural color.
- 1 teaspoon vanilla extract: Adds warm, sweet undertones that pair perfectly with strawberry and basil.
- 1/4 cup whole milk: Keeps the crumb soft and tender.
- 2 tablespoons fresh basil, finely chopped: Infuses a bright, herbal note that makes these cupcakes unique.
- 2 cups powdered sugar: Sweetens the frosting to creamy perfection.
- 1 tablespoon fresh basil, finely chopped: Adds a burst of fresh aroma and flavor to the frosting.
- 2 tablespoons strawberry puree: Gives the frosting a lovely pink hue and fruity zing.
- 1/2 teaspoon vanilla extract: Deepens the overall flavor of the frosting.
- A pinch of salt: Balances the sweetness in the frosting for a more complex taste.
How to Make Strawberry Basil Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners—this helps your cupcakes cook evenly and slide out easily. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed and your cupcakes rise uniformly.
Step 2: Cream Butter and Eggs
In a larger bowl, beat the softened butter until it’s creamy and smooth. Then, add eggs one at a time, beating well after each addition. This step captures air, which will help your cupcakes to become light and fluffy.
Step 3: Mix in Strawberry Puree and Vanilla
Next, stir in the fresh strawberry puree and vanilla extract. This not only infuses the batter with fresh fruit flavor but also moisture, which guarantees a tender crumb.
Step 4: Combine Dry Ingredients and Milk Alternately
Gradually add your dry ingredient mixture to the wet mixture, alternating with milk. Mixing just until combined will prevent overworking the batter, keeping your cupcakes tender and light.
Step 5: Fold in Fresh Basil
Gently fold the finely chopped basil into the batter last. This little touch introduces a bright herbal note that contrasts beautifully with the sweetness of the strawberries and makes these cupcakes really stand apart.
Step 6: Bake
Divide the batter evenly into your cupcake liners, filling each about two-thirds full to make room for rising. Bake in your preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack before frosting.
Step 7: Make the Frosting
While the cupcakes cool, beat the softened butter until fluffy. Gradually add powdered sugar, beating until smooth and creamy. Then stir in the chopped basil, strawberry puree, vanilla extract, and a pinch of salt. If the frosting seems too thick, a little more puree or milk can thin it to your desired consistency.
Step 8: Frost the Cupcakes
Once the cupcakes are completely cooled, use a piping bag or spatula to swirl on the frosting. The lush pink frosting dotted with bits of basil will make your cupcakes look as stunning as they taste.
How to Serve Strawberry Basil Cupcakes Recipe
Garnishes
A small fresh basil leaf or a thin slice of strawberry placed on top of each cupcake makes for a perfect finishing touch. Not only does it look gorgeous, but it hints at the flavors waiting inside.
Side Dishes
Pair these cupcakes with a light, refreshing beverage like a sparkling lemonade or iced herbal tea to complement the herbal note of basil. For a brunch or party setting, fresh fruit salad or a simple green salad with citrus dressing would round out the experience nicely.
Creative Ways to Present
Dress up your Strawberry Basil Cupcakes Recipe by serving them on a pretty tiered cake stand or placing edible flower petals around the platter. You can even tie mini basil sprigs with twine onto cupcake liners for a rustic, charming vibe that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes can be stored in an airtight container at room temperature for up to two days. For longer freshness, keep them refrigerated but bring back to room temperature before serving to enjoy the best texture.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to three months. Frost after thawing for the freshest taste and texture.
Reheating
If you want to warm your cupcakes slightly, let them come to room temperature first. Then enjoy them as is, since reheating frosted cupcakes is tricky and not usually recommended.
FAQs
Can I use dried basil instead of fresh in this Strawberry Basil Cupcakes Recipe?
Fresh basil is best here because it offers a bright, vibrant flavor and lovely texture. Dried basil tends to be more potent and can make the cupcakes taste bitter or dusty, so it’s better to stick with fresh for this recipe.
Are these cupcakes gluten-free?
Not as written since they use all-purpose flour. However, you could experiment by substituting a 1-to-1 gluten-free flour blend, but be aware it might slightly change the texture.
How ripe should the strawberries be?
For the best flavor and natural sweetness, choose strawberries that are fully ripe, bright red, and fragrant. They’ll blend into a beautiful puree and give your cupcakes that vivid strawberry goodness.
Can I make the frosting without fresh strawberry puree?
Yes, you can substitute with strawberry jam or a small amount of strawberry extract, but fresh puree will give the most natural flavor and lovely color to the frosting.
Is it okay to substitute whole milk with a plant-based milk?
Definitely! Plant-based milks like almond or oat milk can be used in this recipe without issue, making it more versatile for different dietary needs.
Final Thoughts
Making this Strawberry Basil Cupcakes Recipe is such a joy because it’s simple, fresh, and truly impressive. The combination of sweet strawberries with fragrant basil feels so special and unexpected—perfect for sharing with loved ones or savoring yourself. Give this recipe a try soon; your kitchen will smell amazing, and the smiles will be priceless!
Print
Strawberry Basil Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these light and flavorful Strawberry Basil Cupcakes, combining fresh strawberries and aromatic basil for a unique twist on a classic treat. Perfectly moist cupcakes topped with a luscious strawberry-basil frosting make them an irresistible dessert for any occasion.
Ingredients
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 after baking.
- 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 seasonings.
- Cream Butter and Eggs: In a separate large bowl, beat the softened unsalted butter until creamy and smooth. Add eggs one at a time, beating well after each addition to incorporate air and achieve a fluffy texture.
- Add Strawberry and Vanilla: Mix in the fresh strawberry puree and vanilla extract to the butter and egg mixture, combining the sweet and fruity flavors thoroughly.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, alternating with whole milk. Stir until just combined to avoid overmixing, which can make cupcakes dense.
- Fold in Basil: Gently fold in the finely chopped fresh basil to infuse a subtle herbaceous note throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow for proper rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and cool the cupcakes on a wire rack completely before frosting.
- Make the Frosting: Beat the softened butter until fluffy. Gradually add the powdered sugar while continuing to mix 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 a little more puree or milk if the frosting is too thick.
- Frost the Cupcakes: Once the cupcakes are cooled, frost them using a piping bag or a spatula. Garnish with fresh basil leaves or strawberry slices for an elegant presentation.
Notes
- Ensure the strawberries are well pureed to avoid lumps in the batter and frosting.
- Do not overmix the batter to keep cupcakes tender and light.
- Use fresh basil for the best flavor; dried basil will not provide the same aromatic quality.
- Frost cupcakes only after they have completely cooled to prevent melting the frosting.
- Allow cupcakes to rest for a few hours for the flavors to meld before serving, if possible.
