Strawberry Basil Cupcakes

By Jennifer

12 Person

60 Minutes

0 Calories

Moist and delicious strawberry basil cupcakes frosted with basil buttercream. Yep, you read that right, basil buttercream! It’s one of the most unique buttercream flavors; very refreshing and delicious and perfect for these berry strawberry cupcakes! If you want to serve a dessert that’s bound to have your guests asking for the recipe, make these sweet treats!

Ingredients

Basil Buttercream

fresh strawberries, for garnish
green food coloring, optional
1 tsp. vanilla extract
1/4 tsp. salt
2 cups confectioner's sugar
1 1/2 cups unsalted butter, softened at room temperature
2 cups confectioner's sugar
1 bunch fresh basil, patted dry

Strawberry Cupcakes

1/2 cup strawberry preserves
1/2 cup diced fresh strawberries
4 tbsp. baking powder
1/2 tsp. salt
2 cups all-purpose flour
1 cup milk
.1 tsp. strawberry extract or emolsion
1 tsp. vanilla extract
4 large eggs
1 1/2 cups white granulated sugar
3/4 cup butter, softened at room temperature

Method

01

Preheat oven to 350F. Line several cupcakes pan with paper liners; set aside.
02

Prepare the strawberry cupcakes. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla and strawberry extract. Cream together until smooth. Pour in the milk, add the diced strawberries and strawberry preserves; whisk the mixture until smooth.
03

In a separate bowl, combine the dry ingredients: flour, salt, and baking powder. Add the dry ingredients into the cake batter and whisk only until combined.
04

Using a scoop, fill the cupcake liners almost full. Bake the cupcakes in a preheated oven for 30 to 35 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool for about 5 minutes in the pan, then remove onto a wire rack to cool completely.
05

Prepare the basil buttercream. Place the basil and 2 cups confectioner's sugar into a food processor. Make sure the basil is dry! Pulse the leaves and sugar together until a sandy, crumbly mixture forms; set aside. Place the softened butter into a mixer bowl and whisk on high speed for 5 to 7 minutes until the butter is light and fluffy.
06

To the butter, add the remaining 2 cups confectioner's sugar, vanilla, salt, and optional green food coloring. Add the basil mixture. Whisk on high speed for a few minutes until a light and fluffy buttercream forms. Transfer buttercream into a pastry bag ( I used tip #847) and frost cooled cupcakes. Garnish with fresh strawberries, if desired.
07

Keep cupcakes refrigerated in an airtight container. Remove from the refrigerator an hour or two before serving to allow the frosting to soften.

Related Tags

Dessert Recipes

Cupcake Recipes

Cake Recipes

Strawberry Basil Cupcakes

3.7

( By Jennifer )

01 Information

Grade medium
Serving 12 servings
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

Basil Buttercream

fresh strawberries, for garnish

green food coloring, optional

1 tsp. vanilla extract

1/4 tsp. salt

2 cups confectioner's sugar

1 1/2 cups unsalted butter, softened at room temperature

2 cups confectioner's sugar

1 bunch fresh basil, patted dry

Strawberry Cupcakes

1/2 cup strawberry preserves

1/2 cup diced fresh strawberries

4 tbsp. baking powder

1/2 tsp. salt

2 cups all-purpose flour

1 cup milk

.1 tsp. strawberry extract or emolsion

1 tsp. vanilla extract

4 large eggs

1 1/2 cups white granulated sugar

3/4 cup butter, softened at room temperature

03 Method

Step 1

Preheat oven to 350F. Line several cupcakes pan with paper liners; set aside.

Step 2

Prepare the strawberry cupcakes. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla and strawberry extract. Cream together until smooth. Pour in the milk, add the diced strawberries and strawberry preserves; whisk the mixture until smooth.

Step 3

In a separate bowl, combine the dry ingredients: flour, salt, and baking powder. Add the dry ingredients into the cake batter and whisk only until combined.

Step 4

Using a scoop, fill the cupcake liners almost full. Bake the cupcakes in a preheated oven for 30 to 35 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool for about 5 minutes in the pan, then remove onto a wire rack to cool completely.

Step 5

Prepare the basil buttercream. Place the basil and 2 cups confectioner's sugar into a food processor. Make sure the basil is dry! Pulse the leaves and sugar together until a sandy, crumbly mixture forms; set aside. Place the softened butter into a mixer bowl and whisk on high speed for 5 to 7 minutes until the butter is light and fluffy.

Step 6

To the butter, add the remaining 2 cups confectioner's sugar, vanilla, salt, and optional green food coloring. Add the basil mixture. Whisk on high speed for a few minutes until a light and fluffy buttercream forms. Transfer buttercream into a pastry bag ( I used tip #847) and frost cooled cupcakes. Garnish with fresh strawberries, if desired.

Step 7

Keep cupcakes refrigerated in an airtight container. Remove from the refrigerator an hour or two before serving to allow the frosting to soften.

04 Author