Description
These Strawberry Basil Cupcakes are a delightful fusion of sweet, fruity flavors with a hint of herbaceous freshness. Moist strawberry-infused cupcakes topped with a creamy basil cream cheese frosting make for a unique and delicious treat.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup finely chopped fresh strawberries
- 1 tablespoon finely chopped fresh basil
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: sliced strawberries and basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the flour. Fold in the chopped strawberries and basil until evenly distributed.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.
- Make the frosting: Beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
- Frost cupcakes: Once cupcakes are cool, frost as desired and garnish with strawberry slices and basil leaves.
Notes
- Use very ripe strawberries for natural sweetness and flavor.
- Cupcakes can be made a day ahead and stored in the fridge—bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
