If you’re looking for a dessert that’s as gorgeous as it is delicious, Strawberry Basil Cupcakes are a must-try! Imagine tender, buttery cupcakes bursting with sweet strawberries and fragrant basil, with a touch of lemony brightness in every bite. These cupcakes have the perfect balance of fruity, herbal, and citrus notes, making them a standout treat for spring and summer gatherings, picnics, or simply as a cheerful pick-me-up any day of the year.
Ingredients You’ll Need
The magic of Strawberry Basil Cupcakes truly lies in its simple yet carefully chosen ingredients. Each one brings its own personality—whether it’s a hit of freshness, soft crumb, or a pop of color. Here’s what you’ll need to make these beauties shine:
- All-purpose flour: Gives the cupcakes their soft structure and tender bite—sift it for best results.
- Baking powder: Ensures the cupcakes rise beautifully and turn out fluffy rather than dense.
- Salt: Just a pinch balances the sweetness and sharpens all the flavors.
- Unsalted butter (softened): Brings rich flavor and essential moisture—room temperature makes it easy to cream.
- Granulated sugar: Sweetens the cupcakes and helps create a soft, light crumb.
- Large eggs: Binds the batter and contributes to the cupcakes’ airy texture.
- Vanilla extract: Enhances the strawberry flavor while adding a lovely aroma.
- Whole milk: Adds moisture and helps create a smooth, silky batter.
- Finely chopped fresh strawberries: Juicy berries bring natural sweetness and a pretty pink hue in every bite.
- Finely chopped fresh basil: The secret ingredient—basil’s gentle herbal note sets these cupcakes apart!
- Lemon juice: Lifts all the flavors and keeps the strawberries vibrant and fresh.
- Zest of 1 lemon: Adds a punch of citrus and beautifully fragrant aroma.
How to Make Strawberry Basil Cupcakes
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C) so that it’s ready to go when you are. Line a 12-cup muffin pan with cheerful paper liners—this not only makes cleanup a breeze, but it also gives the cupcakes a festive touch once baked.
Step 2: Combine Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together gently to ensure everything’s evenly distributed. This helps your Strawberry Basil Cupcakes bake up uniformly light and fluffy, every single time.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter with the granulated sugar. Keep going until the mixture appears light, pale, and fluffy—this usually takes about three minutes. This step creates little air pockets in the batter, setting you up for soft, delicate cupcakes.
Step 4: Add Wet Ingredients
One at a time, add both eggs and mix until just incorporated. Stir in the vanilla extract, lemon juice, and lemon zest. This combination infuses every bite with brightness and a beautiful complexity that emphasizes the strawberry and basil flavors.
Step 5: Assemble the Batter
Gradually add the dry flour mixture to the bowl, alternating with the whole milk. Always start and finish with the flour mixture! This technique keeps your batter smooth and prevents overmixing, resulting in a cupcake crumb that’s tender and never tough.
Step 6: Fold in Strawberries and Basil
Very gently, fold in the chopped strawberries and basil using a spatula. Be careful not to overmix—you want the strawberries dotted all throughout the batter and the basil evenly distributed, without bruising the fruit.
Step 7: Fill and Bake
Divide your batter evenly among the prepared muffin cups, filling each about three-quarters full. Slide the tray into your preheated oven and bake for 18 to 22 minutes. When a toothpick inserted into the center comes out clean, they’re ready! Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
How to Serve Strawberry Basil Cupcakes
Garnishes
The crowning glory of Strawberry Basil Cupcakes is the garnish! Try a swirl of strawberry cream cheese or mascarpone frosting for a decadent finish. Even a simple dusting of powdered sugar, a sliver of fresh strawberry, and a petite basil leaf on top of each cupcake look dreamy and taste absolutely divine.
Side Dishes
Pair these cupcakes with a bright fruit salad or a glass of sparkling lemonade for a refreshing summer dessert spread. If you’re serving them at a tea party, they go beautifully alongside cucumber sandwiches or a crisp green salad with citrus vinaigrette—the punchy, sweet-savory combo is always a hit!
Creative Ways to Present
Let your imagination run wild! Arrange Strawberry Basil Cupcakes on a tiered dessert stand for high tea or place each cupcake in a clear parfait cup layered with whipped cream and diced strawberries for a no-fuss trifle. For picnics, tuck them into individual boxes tied with twine and a sprig of fresh basil for a charming, giftable treat.
Make Ahead and Storage
Storing Leftovers
Extra cupcakes can be stored in an airtight container at room temperature for up to two days—provided they aren’t frosted with a dairy-based topping. If you’ve already added the cream cheese or mascarpone frosting, keep them in the refrigerator to ensure they stay fresh and safe to eat.
Freezing
Your unfrosted Strawberry Basil Cupcakes freeze beautifully! Wrap each one tightly in plastic wrap, then pop them in a freezer-safe bag or container. They’ll keep well for up to three months—just thaw at room temperature whenever that cupcake craving calls.
Reheating
While these cupcakes are scrumptious at room temperature, you can refresh them using a quick zap in the microwave (about 10 seconds) or a few minutes in a low oven. This trick brings back some of the just-baked magic, especially if you’re enjoying them from the freezer.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just be sure to thaw and drain them well, then pat dry with paper towels. This prevents excess moisture from making the cupcakes soggy and helps keep the color vibrant.
What kind of basil works best for Strawberry Basil Cupcakes?
Sweet basil offers a classic, mild flavor, but if you’re feeling adventurous, Thai basil brings a hint of spice and floral notes that can make these cupcakes extra special. Use what’s freshest and most aromatic!
How do I keep the cupcakes from sticking to the liners?
Nonstick cupcake liners help a lot, but allowing the cupcakes to cool completely before peeling also prevents sticking. If you often have issues, a quick spritz of non-stick spray in the liners before filling can work wonders.
Can I make these cupcakes gluten free?
Yes, you can substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Just make sure it contains xanthan gum for the best texture—otherwise, they might turn out a bit crumbly.
What frosting goes best with Strawberry Basil Cupcakes?
A strawberry cream cheese frosting is hands-down delicious, but mascarpone or even a lemony buttercream is fantastic if you want something lighter. The herbal and fruity flavors really allow for creativity here!
Final Thoughts
Strawberry Basil Cupcakes are a joyful way to celebrate the flavors of the season, blending sweet, tart, and herbal notes into every pretty pastel bite. If you love trying something new and want to surprise your friends or family with a memorable treat, these cupcakes are sure to impress. Give them a whirl—you might just find your new signature dessert!
Print
Strawberry Basil Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Basil Cupcakes are a delightful combination of sweet, fruity strawberries and aromatic fresh basil, creating a unique and flavorful treat perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¾ cup finely chopped fresh strawberries
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon lemon juice
- zest of 1 lemon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
- Cream Butter & Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract, lemon juice, and lemon zest.
- Combine Batter: Gradually add the flour mixture and milk alternately, starting and ending with flour. Fold in chopped strawberries and basil.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool & Frost: Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- For added flavor, top with strawberry cream cheese or mascarpone frosting.
- Try using freeze-dried strawberries for a more intense flavor.
- Thai basil can be used for a different herbal note.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 17g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
