So if you take a look on this blog now and then, you may have seen my Strawberry Basil Lemon Water recently. I loved the flavor combination so much, I had to make a cupcake. And contrary to popular belief, not all my recipe ideas turn into cupcakes. But some do. And they are usually incredible.
Strawberry Basil Lemonade Cupcakes
1 lemon cake mix
1 cup milk
1 tsp. lemon extract
1 tbsp. grated lemon zest
2 cups diced strawberries
1 tbsp. sugar
1/3 cup chopped fresh basil
1/2 cup unsalted butter
3 1/4 cup powdered sugar
1/4-1/3 cup heavy cream
Preheat your oven to 350 degrees. Mix together the lemon cake mix, eggs, milk, lemon extract and lemon zest. Do not over mix. Just until batter is combined. Scoop batter into paper liners filling 3/4 full. Bake for 12-15 minutes, until cake springs back when lightly touched. Remove from the oven and cool completely.
Meanwhile, stir together the strawberries and 1 tbsp. sugar. Set aside.
In your mixer, make the basil butter cream frosting. Whisk together butter, powdered sugar, basil and 1/4 cup heavy cream. Beat on high for 3-4 minutes until fluffy. If your frosting is too thick for your liking, add a little more heavy cream, whisking 1-2 minutes in between.
Top cooled cupcakes with 1 tbsp. diced strawberries. Then frost with basil butter cream frosting.
My assistant baby chef.
Baby is so excited. He thinks these cupcakes are for him!