Print

Fluffy Strawberry Basil Cupcakes with Creamy Mascarpone Frosting

strawberry basil cupcakes - featured image
Print Recipe

Light and airy cupcakes infused with fresh strawberries and basil, topped with a silky mascarpone frosting. Perfect for summer gatherings or a casual brunch treat.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (150 grams) fresh strawberries, finely chopped
  • 10–12 fresh basil leaves, finely chopped
  • ½ cup (120 ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225 grams) mascarpone cheese, chilled
  • 4 ounces (115 grams) cream cheese, softened
  • 1 ½ cups (180 grams) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (30 ml) heavy cream, chilled

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and sea salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Scrape down sides as needed.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until just combined.
  6. Fold in chopped strawberries and basil leaves gently with a spatula.
  7. Spoon batter into cupcake liners about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Cupcakes should spring back lightly when touched.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For frosting, beat mascarpone and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating on low speed.
  11. Add chilled heavy cream and beat until light and fluffy, about 2-3 minutes.
  12. Once cupcakes are cooled, pipe or spread frosting evenly on top. Garnish with a small basil leaf or thin strawberry slice if desired.

Notes

Use softened butter that is cool to the touch for best air incorporation. Do not overmix batter to keep cupcakes light. Fold basil in last to preserve fresh aroma. Chill mascarpone and cream cheese before making frosting to avoid runny texture. If frosting is too soft, chill for 15 minutes before piping. Use silicone liners for easy cupcake release. For gluten-free version, substitute flour with 1:1 gluten-free baking flour blend. For vegan version, use flax eggs, coconut oil, vegan cream cheese, and coconut cream.

Nutrition

Keywords: strawberry cupcakes, basil cupcakes, mascarpone frosting, summer dessert, easy cupcakes, fluffy cupcakes, fresh herbs dessert

Find it online: https://norasfoods.com/fluffy-strawberry-basil-cupcakes-with-creamy-mascarpone-frosting-recipe-easy-and-best/