Description
These Strawberry Basil Cupcakes are a delightful combination of fresh strawberries and aromatic basil, creating a unique and flavorful treat perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup whole milk
- ⅓ cup sour cream
- 1 tsp vanilla extract
- ¾ cup fresh strawberries (finely chopped)
- 1 tbsp fresh basil (minced)
- Optional: a few drops of pink food coloring for hue
Instructions
- Preheat the oven: to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Prepare Wet Ingredients: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla.
- Mix Batter: Combine the dry ingredients with the wet ingredients, alternating with the milk mixture. Fold in strawberries, basil, and food coloring if desired.
- Bake: Fill cupcake liners and bake for 18–22 minutes until a toothpick comes out clean. Cool before frosting.
Notes
- Top with strawberry cream cheese frosting or whipped mascarpone for added flavor.
- Best enjoyed the same day but can be stored for up to 2 days.
- Substitute Greek yogurt for sour cream if necessary.
