Strawberry Basil Cupcakes (video)

strawberry cupcakes with basil buttercream

Moist and delicious strawberry basil cupcakes frosted with basil buttercream! Yep, you read that right, basil buttercream! It’s one of the most unique buttercream flavors; very refreshing and delicious and perfect for these berry strawberry cupcakes! These cupcakes are so delicious! If you want to serve a dessert that’s bound to have your guests asking for the recipe, make these sweet treats!

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How to Make Basil Buttercream

If you’ve never tried basil buttercream, I do hope you give it a try! It’s one of those unique flavors that leaves you guessing just what it is! And the color is certainly eye-catching! I love strawberry basil jam and thought, why not combine these flavors for a cake recipe?! This frosting recipe is made by first pulsing the basil leaves together with confectioner’s sugar in a food processor. This basil paste is then combined with buttercream. The frosting is super light and fluffy and so delicious! These cupcakes are a truly tempting with their show-stopping color and aroma!

basil strawberry cupcakes with basil frosting

How to Make Strawberry Cupcakes

The strawberry cupcake base is simple and easy to make, loaded with tons of fresh diced strawberries. I used my ‘Vanilla Cake’ recipe from my ‘Back to Cake Basics’ series, then added both diced strawberries and strawberry jam for the best strawberry flavor! You can also use frozen and thawed berries. Make sure they are completely thawed and drain any excess juices.

You can use this recipe for full-sized cupcakes (this recipe makes 24), mini cupcakes (makes 48), or use this recipe to make an 8-inch round cake with 2 to 3 layers.

Strawberry Basil Cupcakes with fresh strawberries

More Recipes!

Enjoyed this unique strawberry basil dessert recipe? Check out some of my other recipes you’re sure to enjoy!

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Strawberry Basil Cupcakes video recipe

Strawberry Basil Cupcakes (video)

45 minutes prep + 30 minutes cook
36 cupcakes
Unique and fruity strawberry basil cupcakes with strawberry vanilla cake and fluffy basil buttercream!


For Strawberry Cupcakes:

  • 3/4 cup butter, softened at room temperature
  • 1 1/2 cups white granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract or emolsion
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 cup diced fresh strawberries
  • 1/2 cup strawberry preserves

For Basil Buttercream:

  • large bunch of fresh basil, patted dry
  • 2 cups confectioner's sugar
  • 1 1/2 cups unsalted butter, softened at room temperature
  • 2 cups confectioner's sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • green food coloring, optional
  • 36 small, fresh strawberries, for garnish


  • Preheat the oven to 350F. Line several cupcakes pans with paper liners; set aside.
  • Prepare the strawberry cupcakes. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla and strawberry extract. Cream together until smooth. Pour in the milk, add the diced strawberries and strawberry preserves; whisk the mixture until smooth. In a separate bowl, combine the dry ingredients: flour, salt and baking powder. Add the dry ingredients into the cake batter and whisk only until combined.
  • Using a scoop, fill the cupcake liners almost full. Bake the cupcakes in a preheated oven for 30 to 35 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool for about 5 minutes in the pan, then remove onto wire rack to cool completely.
  • Prepare the basil buttercream. Place the basil and 2 cups confectioner's sugar into a food processor. Make sure the basil is dry! Pulse the leaves and sugar together until a sandy, crumbly mixture forms; set aside. Place the softened butter into a mixer bowl and whisk on high speed for 5 to 7 minutes until the butter is light and fluffy.
  • To the butter, add the remaining 2 cups confectioner's sugar, vanilla, salt and optional green food coloring. Add the basil mixture. Whisk on high speed for a few minutes until a light and fluffy buttercream forms. Transfer buttercream into a pastry bag ( I used tip #847) and frost cooled cupcakes. Garnish with fresh strawberries, if desired.
  • Keep cupcakes refrigerated in an airtight container. Remove from the refrigerator an hour or two before serving to allow the frosting to soften.


Calories: 240kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 127mg | Potassium: 46mg | Fiber: 1g | Sugar: 25g | Vitamin A: 408IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg