Strawberry Basil Cupcakes

These strawberry basil cupcakes have a light, basil infused cupcake base filled with homemade strawberry basil compote, then topped with lemon mascarpone frosting! They have a light, floral, and fruity flavor for the perfect summery cupcake!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 20

Total Time 1

Servings cupcakes

Calories 542kcal

Author Kyleigh Sage

Equipment

Ingredients

Strawberry Basil Compote

1 cup fresh strawberries diced
2 tablespoons granulated sugar
1 tablespoon fresh basil
1 teaspoon cornstarch finely chopped
1 teaspoon lemon juice

Cupcakes

1 tablespoon fresh basil finely chopped
1 cup granulated sugar
½ cup unsalted butter melted
2 large eggs room temperature
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ½ cups cake flour substitute all purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup whole milk

Mascarpone Frosting

1 cup unsalted butter room temperature
4 ounces mascarpone cheese room temperature
4 cups powdered sugar
1 tablespoon lemon juice
pinch kosher salt

Garnish

fresh strawberries
fresh basil

US Customary - Metric

Instructions

Strawberry Basil Compote

Add the diced strawberries, sugar, cornstarch, fresh basil, lemon juice to a large saucepan over medium-low heat. Allow the to simmer for about 20 minutes, stirring frequently until thickened.
Transfer the compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to a week.
I recommend making the compote the night before you want to make the cupcakes so that it has time to fully cool.

Cupcakes

Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
Finely chop the fresh basil and add to the granulated sugar. Then use your fingers to gently massage the basil into the sugar. [This is optional, but helps infuse the oils into the sugar for more flavor.]
Whisk the cake flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the melted butter and flavored sugar.
Add in the eggs, vanilla, and lemon juice and whisk until fully combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thick.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from cupcake pan and let cool on wire rack. Let cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with about 2 teaspoons of the cooled strawberry basil compote.

Mascarpone Frosting

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.
Then add in the powdered sugar and beat on slow until combined.
Add in the lemon juice and salt, then beat the frosting for 3-4 minutes on high speed until light and fluffy.
Frost cooled strawberry basil cupcakes, then garnish with fresh strawberries and basil.

Notes

These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. I recommend waiting to top with fresh strawberries and basil until immediately before serving!

Nutrition