If ever there were a cupcake that perfectly captures the essence of a sun-drenched afternoon, it’s these Strawberry Basil Cupcakes. Each bite bursts with the juicy sweetness of ripe strawberries, subtly elevated by aromatic fresh basil, all wrapped in a tender crumb and topped with a cloud of herby, berry-kissed frosting. Mixing classic comfort with a playful twist, these cupcakes are the ultimate treat for anyone craving something unique, fresh, and seriously delightful — the kind of bake you’ll want to share (but might be tempted to keep for yourself!).

Strawberry Basil Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberry Basil Cupcakes is in their simplicity—every ingredient has a purpose, from tenderizing the crumb to brightening every bite. Grab everything fresh for the most vibrant color and flavor.

All-purpose flour: Provides structure to hold in all that juicy strawberry goodness.
Baking powder: Lifts the cupcakes so they’re perfectly soft and fluffy.
Salt: Just a pinch boosts flavor and balances the sweetness.
Unsalted butter (for cupcakes and frosting): Makes the crumb rich and the frosting creamy-smooth—let it fully soften for the best texture.
Granulated sugar: Sweetens the batter and helps the cupcakes caramelize beautifully.
Large eggs: Bind the batter together and add a delicate, rich texture.
Vanilla extract (for cupcakes and frosting): Lends warm, comforting notes to every component.
Whole milk: Adds moisture and helps the cupcakes stay light and tender.
Sour cream: Secret weapon for an ultra-moist crumb—don’t skip it!
Fresh strawberries (for cupcakes and frosting): Chopped fine for juicy bursts and a gorgeous blush color throughout.
Fresh basil (for cupcakes and frosting): Unexpected but magical—choose the freshest leaves for a flavor that pops.
Powdered sugar: Ensures a silky, fluffy frosting that pairs beautifully with fruity and herby notes.
Pinch of salt (for frosting): Just enough to enhance the natural flavors and keep the sweetness balanced.

How to Make Strawberry Basil Cupcakes

Step 1: Prep Your Ingredients and Pan

Start by preheating your oven to 350°F (175°C) so it’s good and hot when you’re ready. Line a standard muffin pan with 12 cupcake liners—this keeps everything tidy and ensures a soft, golden exterior on each cupcake.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking not only combines the ingredients for even flavor but also fluffs up the flour for lighter cupcakes. Set this bowl aside—it’s ready for its moment soon.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is pale, light, and almost fluffy. This step is crucial: aerated, creamy butter will give your Strawberry Basil Cupcakes that irresistible soft bite.

Step 4: Add Eggs and Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Next, blend in the vanilla extract, whole milk, and sour cream. The resulting batter should look glossy and smooth—exactly what you want for perfect texture.

Step 5: Combine Batter Components

Gradually add your dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix—just a gentle hand ensures the cupcakes stay delicate. Fold in the finely chopped strawberries and basil so every bite has plenty of fruity, herby pops.

Step 6: Fill Liners and Bake

Divide the batter evenly among your cupcake liners, filling each about two-thirds full for even baking. Pop the pan into your preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

Step 7: Make the Strawberry Basil Frosting

Beat the softened butter until creamy and smooth, then gradually add the powdered sugar. Once you have a thick, fluffy base, mix in the finely chopped strawberries, basil, vanilla, and a pinch of salt. If you prefer a smoother texture, you can puree and strain the berries first—either way, your frosting will look gorgeous and taste even better!

Step 8: Frost and Garnish

Once the cupcakes are cool, pile on the frosting generously with a spatula or by piping for an extra-professional touch. If you’d like, top each cupcake with a small basil leaf or a fresh strawberry slice for a stunning finish.

How to Serve Strawberry Basil Cupcakes

Garnishes

A well-chosen garnish makes these cupcakes practically irresistible. A sprig of fresh basil or a single thinly sliced strawberry atop the frosting adds color, a hint of fragrance, and a clue to those beautiful flavors hiding inside. For extra sparkle, try a tiny dash of sanding sugar or even edible flowers for a garden party vibe.

Side Dishes

Strawberry Basil Cupcakes pair perfectly with light fare. Offer them alongside a platter of fresh fruit, a simple citrus salad, or a glass of homemade lemonade or iced tea. For a grown-up twist, serve with sparkling rosé or basil-infused cocktails at brunch or a summer gathering.

Creative Ways to Present

If you really want to wow, display these cupcakes on a tiered stand for dimension, or serve them nestled in colorful cupcake wrappers. For parties, group them in a basket lined with a bold-patterned napkin, or arrange them in individual jars for a picnic-ready dessert. These Strawberry Basil Cupcakes truly shine in any setting that calls for a touch of whimsy.

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Basil Cupcakes as luscious as the day you made them, store any leftovers in an airtight container in the refrigerator. The frosting stays fresh and creamy, and the basil maintains its aromatic punch. Be sure to bring cupcakes to room temperature before serving—no one likes a chilly bite!

Freezing

You can also freeze the unfrosted cupcakes for up to two months. Once completely cool, wrap each cupcake individually in plastic wrap, then tuck them into a freezer bag. When ready to enjoy, simply thaw at room temperature and frost just before serving for maximum freshness and flavor.

Reheating

If you ever need to gently revive the cupcake crumb, you can let chilled cupcakes sit out for 30–60 minutes before serving. Avoid microwaving, as it can melt the frosting and change the texture. For an unfrosted cupcake, a quick eight-second zap just before frosting can restore that freshly-baked feel.

FAQs

Can I substitute dried basil for fresh in Strawberry Basil Cupcakes?

Fresh basil is truly what makes these cupcakes sing, bringing a sweet, floral, aromatic lift you can’t quite capture with dried. If you’re in a pinch, use a scant teaspoon of dried basil—but know the flavor will be subtler and a bit less vibrant.

What’s the best way to prevent the strawberries from making the cupcakes soggy?

Make sure to finely chop the strawberries and gently blot them with paper towels before folding into the batter. This removes excess moisture and helps keep the crumb soft, not soggy.

Can I make Strawberry Basil Cupcakes gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite gluten-free flour blend—just be sure it contains a binder like xanthan gum for best results. The cupcakes will still be tender and delicious.

How do I make the frosting smoother if my strawberries are extra juicy?

If your strawberries are exceptionally moist, puree and strain them before adding to the frosting. This gives you all the flavor and color without thinning out the frosting too much.

Can I use frozen strawberries instead of fresh?

While fresh strawberries are best for both flavor and texture, you can use frozen in a pinch. Thaw and drain them thoroughly, then chop before using so the batter stays the right consistency.

Final Thoughts

Once you take your first bite, I have a feeling these Strawberry Basil Cupcakes will earn a regular spot in your baking rotation. They’re playful, bright, and a guaranteed conversation starter for any table. Give them a try and see just how much joy a batch of cupcakes can bring!

Strawberry Basil Cupcakes Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Delight your taste buds with these Strawberry Basil Cupcakes that perfectly balance the sweetness of strawberries with the freshness of basil. These moist cupcakes topped with a luscious strawberry-basil frosting are a delightful treat for any occasion.

Ingredients

Scale

Cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup whole milk
1/4 cup sour cream
3/4 cup finely chopped fresh strawberries
1 tablespoon finely chopped fresh basil

Frosting:

1/2 cup unsalted butter (softened)
2 cups powdered sugar
1/4 cup finely chopped fresh strawberries
1 tablespoon finely chopped fresh basil
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
Prepare the cupcakes: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs, vanilla, milk, and sour cream. Mix in dry ingredients, then fold in strawberries and basil. Divide batter into liners and bake for 18–22 minutes.
Make the frosting: Beat butter, gradually add powdered sugar, then mix in strawberries, basil, vanilla, and salt. Frost cooled cupcakes and garnish if desired.

Notes

Use ripe, sweet strawberries for the best flavor.
For a smoother frosting, puree the strawberries and strain out excess liquid before mixing.
Store frosted cupcakes in the fridge, but let them come to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American