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
Scale
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
