Description
Delight in these charming Strawberry Basil Cupcakes that blend fresh fruit with aromatic basil for a unique, refreshing twist on a classic treat. Light and moist cupcakes are topped with a creamy strawberry basil frosting, making them perfect for spring or summer gatherings.
Ingredients
Scale
Cupcake Batter
- 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 prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined, ensuring even distribution of leavening agents.
- 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 fluffy texture.
- Add Flavorings: Mix in the fresh strawberry puree and vanilla extract to infuse the batter with fruitiness and aromatic notes.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with whole milk. Start and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Fold in Basil: Gently fold in the finely chopped fresh basil, distributing it evenly throughout the batter to add a subtle herbal dimension.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising without spilling.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness. Let the cupcakes cool completely on a wire rack to set the crumb.
- Make the Frosting: Beat softened butter until fluffy and creamy. Gradually add the powdered sugar, mixing continuously until smooth and well combined.
- Add Flavor to Frosting: Stir in the finely chopped basil, strawberry puree, vanilla extract, and a pinch of salt into the frosting. Adjust the consistency by adding more strawberry puree or a splash of milk if needed to achieve a spreadable texture.
- Frost the Cupcakes: Using a piping bag or a spatula, frost the cooled cupcakes generously. Garnish with fresh basil leaves or thin slices of strawberry to enhance the presentation and aroma.
Notes
- Ensure butter is softened for easier mixing and a smoother batter.
- Do not over-mix the batter to keep cupcakes tender and fluffy.
- Strawberry puree can be made by blending fresh strawberries; strain for a smoother texture if desired.
- Frosting consistency can be adjusted with milk or puree to your preferred thickness.
- Fresh basil adds unique flavor but can be substituted with mint for a different twist.
