Strawberry-rhubarb. Raspberry-peach. Blackberry-plum. The possibilities for combining summer fruit in delicious desserts are truly endless. But, one of our favorite ways to make the most of summer’s bounty is by mixing the lusciously sweet flavor of berries with fresh garden herbs.

Strawberries and basil have a serious affinity for one another, and these fresh summer cupcakes are the perfect way to let both ingredients shine. Fresh strawberries are combined with a buttery vanilla-infused batter, baked and topped with a delectable fresh basil buttercream.

Guests will be pleasantly surprised when these summer delights show up at your next backyard barbeque.

Strawberry Cupcakes with Basil Buttercream

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 16 cupcakes

Serving Size: 1 cupcake

Strawberry Cupcakes with Basil Buttercream

Ingredients

    For cupcakes:
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped fresh strawberries
  • For basil buttercream:
  • 1 cup fresh clean dry basil leaves, loosely packed
  • 3 cups powdered sugar, divided
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla
  • 1-2 tablespoons whipping cream

Directions

For cupcakes:

Preheat oven to 350°F. Fill 16 muffin cups with paper liners.

In large bowl or bowl of stand mixer, cream together butter and sugar until light and fluffy. Add eggs and vanilla, and mix until combined. Add flour, baking powder and salt, and mix gently until flour is just incorporated. Add chopped strawberries and mix until strawberries are evenly distributed, but before they begin to break down in the batter.

Using spoon or ice cream scoop, fill paper liners two-thirds full and bake 15-20 minutes, or until toothpick inserted in center comes out clean. Let cool before frosting.

For basil buttercream:

Pulse basil leaves in food processor until well chopped. Add 1 cup powdered sugar to food processor bowl and pulse until basil sugar mixture is fully combined and resembles a loose paste.

In the bowl of an electric mixer fitted with whisk attachment, whisk together butter, basil/sugar mixture and remaining 2 cups powdered sugar on low speed until well blended. Increase speed to medium and beat for about 3 minutes. Add vanilla and 1 tablespoon cream, beating for 1 minute more. Add additional cream if needed to allow the frosting to reach spreadable consistency.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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