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
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 22g
- Sodium: 115mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
