I have to admit that I would have never thought about adding basil to a cupcake.  But the basil just adds a certain something to these cupcakes from Cupcake Project and really brings out the flavor of the fresh strawberries.   I think it might just be a little addicting.

Strawberry Basil Cupcakes

Ingredients

Cupcake Ingredients
  • 1 cup basil sugar  (see recipe below)
  • 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 (see recipe below)
  • 2 cups powdered sugar
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl, mix basil sugar, cake flour, baking powder, baking soda, and salt.
  3. Add butter and mix until fully combined.
  4. In a small mixing bowl, whisk together eggs, yogurt, oil, and vanilla until smooth.
  5. Add egg mixture to flour mixture and mix until just combined.
  6. Mix in strawberries until just combined.
  7. Mix in milk until just combined.
  8. Fill cupcake liners 3/4 full.
  9. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Basil Buttercream Instructions
  1. In a medium-sized mixing bowl, beat butter until light and fluffy, about 3 minutes on high speed.
  2. Mix in basil powdered sugar a little bit at a time.
  3. Mix in powdered sugar a little bit at a time.
  4. Mix in salt.
  5. Pipe or spread onto cooled cupcakes.

 

Basil Sugar by Cupcake Project

Ingredients

  • 1 large handful of fresh basil leaves
  • 1 cup sugar

Instructions

  1. Rinse basil leaves and gently pat dry with a towel.
  2. Pulse basil leaves in a food processor until they are as small as you can get them. Don’t worry if there are still some big pieces since you’ll process them further in a bit. You should end up with about one packed tablespoon of chopped up basil. Add more basil or remove some if you are too far off.
  3. Place processed basil and sugar in a small bowl and use a spoon to mix well, pressing the basil into the sugar.
  4. Place the basil sugar in the food processor and pulse to fully combine.
  5. If not using within three days, store in the freezer until ready to use.
  6. If basil sugar starts to get clumpy, pulse again in a food processor just before using.

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