Fresh Strawberry Cupcakes with Whipped Basil Cream Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 24-28 cupcakes
  • 1 cup milk at room temperature
  • 6 egg whites at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2¼ cups cake flour
  • 1¾ cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup butter (1½ sticks), softened but still cool (see note)
  • 2½ cups chopped fresh strawberries
  • 2 tablespoons flour (all purpose or more cake flour)
  • Whipped Basil Cream Cheese Frosting:
  • ½ cup heavy cream or milk
  • ½ cup fresh chopped basil
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • ½ teaspoon vanilla
  • Sprinkles, Basil Leaves, and Sliced Strawberries to decorate!!
  1. Whisk together the milk, egg whites, almond extract, and vanilla in a large liquid measuring cup. Set aside.
  2. Pre-heat the oven to 350 and line a standard muffin pan with paper liners.
  3. In a large bowl, whisk together the 2¼ cups cake flour, sugar, baking powder, and salt. Cut the butter into small cubes and drop them into the flour mixture.
  4. Using a hand (or stand) mixer, mix the butter into the flour mixture on low speed for a couple of minutes until coarse crumbs form. **If you don't have any kind of mixer, use my favorite method for cutting in butter-- use COLD butter and grate it into the flour blend using a box grater. You can use a fork or your hands to blend the flour + butter and form the coarse crumbs**
  5. Beat the egg/milk mixture with a fork one more time and pour all but ½ cup of the liquid into the flour mixture. Beat at medium speed fot about 1½ minutes. Scrape down the sides, add the last ½ cup of liquid, and mix on medium for another minute.
  6. Toss the strawberries with the 2 tablespoons flour. Fold them into the cake batter.
  7. Divide the batter between the prepared muffin cups (I use a ¼ dry measuring cup to dip the batter) and bake for 18-22 minutes. A pick inserted in the center should come out clean and the tops should be golden.
  8. Let the cupcakes cool completely before frosting.
  9. To make the frosting, heat the cream over medium/low heat until it just simmers. Add the basil and reduce the heat to low. Cook for 20-30 minutes, stirring frequently so the cream (or milk) doesn't burn. Most of the liquid will evaporate and you'll have a little liquid and a pan full of milky herbs. Pour the mixture into a blender or food processor and puree.
  10. In a large bowl beat the softened cream cheese and butter. Add the powdered sugar and vanilla. Beat until fluffy. Add the basil/cream blend and beat until it's completely incorporated. You can add more sugar to thicken if necessary.
  11. Frost the cupcakes and decorate with the sprinkles, basil leaves, and sliced strawberries
Ingredient temperatures are CRUCIAL to the success of this recipe! Room temperature milk and eggs are super important. Make sure to set your ingredients out ahead of time.
Recipe by Sugar Dish Me at