Strawberry Cardamom Cupcakes with Strawberry Basil Buttercream

Introduction

Strawberry Cardamom Cupcakes with Strawberry Basil Buttercream are a delightful treat for any occasion. These cupcakes combine the sweet taste of strawberries with the warm spice of cardamom. Topped with a creamy buttercream infused with fresh basil and more strawberries, these cupcakes are sure to impress your family and friends!

Why Make This Recipe

Creating these Strawberry Cardamom Cupcakes is a fun way to explore new flavors. The combination of cardamom and strawberries is not very common but offers a unique and delicious taste. The strawberry basil buttercream adds a fresh twist that elevates these cupcakes to a whole new level. They are perfect for birthdays, special events, or just a sweet treat to enjoy at home.

How to Make Strawberry Cardamom Cupcakes

Ingredients:

2 1/4 cups All-Purpose Flour
1/2 tablespoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Ground Cardamom
8 tablespoons Unsalted Butter, softened
1 cup + 2 tablespoons Granulated Sugar
2 Eggs
1/2 cup Whole Milk
1 teaspoon Vanilla Extract
3/4 cup Pureed Strawberries
2 Egg Whites (for buttercream)
1 cup + 2 tablespoons Granulated Sugar (for buttercream)
12 tablespoons Unsalted Butter (for buttercream, softened)
1/2 cup Pureed Strawberries (for buttercream)
1/4 cup Finely Chopped Basil

Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, baking powder, salt, and ground cardamom.
In a stand mixer, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing completely after each addition.
In a separate bowl, mix the milk and vanilla extract. With the mixer on low, alternate adding the dry flour mixture and the milk mixture in thirds, starting and ending with the flour mixture. Mix until just combined.
Pour in the pureed strawberries and gently mix to combine.
Divide the batter evenly between the cupcake liners. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the buttercream: In a heatproof bowl, combine the egg whites and sugar. Place over a pot of simmering water and whisk until dissolved, reaching 160°F (71°C).
Remove from heat and whip on medium-high speed for 5 minutes until stiff peaks form.
Lower speed and gradually add the softened butter until combined. Add chopped basil and mix until stiff peaks form again.
Slowly mix in the pureed strawberries until fully incorporated. Whisk on medium speed to firm up if needed.
Frost the cooled cupcakes with the strawberry basil buttercream and garnish as desired.

How to Serve Strawberry Cardamom Cupcakes

These cupcakes are best served at room temperature. You can place them on a beautiful platter and enjoy as a delightful dessert after a meal or as a sweet snack during the day.

How to Store Strawberry Cardamom Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, you can refrigerate them for up to a week. Just remember to take them out a little before serving so they can come back to room temperature.

Tips to Make Strawberry Cardamom Cupcakes

Make sure your butter is softened for easy creaming with sugar.
Use fresh strawberries for pureeing for the best flavor.
Don’t skip the cooling stage before frosting; it helps the buttercream maintain its shape.

Variation

You can try adding lemon zest to the batter for an added citrus kick, or swap out the basil for mint for a different herbal flavor in the buttercream.

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries! Just thaw them and drain off excess moisture before pureeing.
What if I can’t find cardamom?
If you don’t have cardamom, you can replace it with cinnamon or nutmeg, but the flavor will be different.
Can I make the buttercream ahead of time?
Yes, you can make the buttercream ahead of time. Store it in the fridge and whip it again to bring back to form before frosting your cupcakes.

Enjoy baking and tasting these delicious Strawberry Cardamom Cupcakes!