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Strawberry Cardamom Cupcakes with Strawberry Basil Buttercream

  • Author: krmibk110
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delightful strawberry cardamom cupcakes topped with a creamy strawberry basil buttercream, perfect for any occasion.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, and ground cardamom.
  3. In a stand mixer, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing completely after each addition.
  5. 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.
  6. Pour in the pureed strawberries and gently mix to combine.
  7. Divide the batter evenly between the cupcake liners. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. 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).
  10. Remove from heat and whip on medium-high speed for 5 minutes until stiff peaks form.
  11. Lower speed and gradually add the softened butter until combined. Add chopped basil and mix until stiff peaks form again.
  12. Slowly mix in the pureed strawberries until fully incorporated. Whisk on medium speed to firm up if needed.
  13. Frost the cooled cupcakes with the strawberry basil buttercream and garnish as desired.

Notes

Store any leftover cupcakes in an airtight container at room temperature for up to three days. Refrigerate for up to a week, allowing them to come to room temperature before serving.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: cupcakes, strawberry, cardamom, dessert, buttercream

Find it online: https://sweettreatsrecipes.com/strawberry-cardamom-cupcakes-strawberry-basil-buttercream/