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Strawberry Basil Cupcakes with Basil Buttercream
Strawberry and basil are a classic pairing, and these cupcakes are no exception.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
cupcakes
Calories:
386
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
1
cup
basil sugar
1 3/4
cups
cake flour
not self-rising
1 1/2
teaspoons
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
1/4
cup
unsalted butter
room temperature
2
large eggs
room temperature
1/3
cup
greek yogurt
1/4
cup
canola oil or vegetable oil
1/2
teaspoon
vanilla extract
2/3
cup
pureed fresh strawberries
1/4
cup
whole milk
Basil Buttercream Ingredients
1
cup
unsalted butter
room temperature
2
cups
basil powdered sugar
2
cups
powdered sugar
1/2
teaspoon
salt
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix basil sugar, cake flour, baking powder, baking soda, and salt.
Add butter and mix until fully combined.
In a small mixing bowl, whisk together eggs, yogurt, oil, and vanilla until smooth.
Add egg mixture to flour mixture and mix until just combined.
Mix in strawberries until just combined.
Mix in milk until just combined.
Fill cupcake liners 3/4 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Basil Buttercream Instructions
In a medium-sized mixing bowl, beat butter until light and fluffy, about 3 minutes on high speed.
Mix in basil powdered sugar a little bit at a time.
Mix in powdered sugar a little bit at a time.
Mix in salt.
Pipe or spread onto cooled cupcakes.
Nutrition
Calories:
386
kcal
|
Carbohydrates:
53
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
12
g
|
Cholesterol:
59
mg
|
Sodium:
193
mg
|
Potassium:
82
mg
|
Sugar:
42
g
|
Vitamin A:
480
IU
|
Vitamin C:
3.5
mg
|
Calcium:
35
mg
|
Iron:
0.3
mg