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
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 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.
