Strawberry Cardamom Cupcakes with Strawberry Basil Buttercream

Elevate your dessert game with these exquisite Strawberry Cardamom Cupcakes paired with a luxurious Strawberry Basil Swiss Meringue Buttercream. The delicate flavor of cardamom in the cupcakes provides a warm, aromatic touch, while the fresh strawberry and basil-infused buttercream adds a unique twist. These cupcakes are perfect for special occasions or when you want to indulge in something a little more sophisticated.

Ingredients:

For the Cupcakes:

• 2 ¼ cups all-purpose flour
• ½ tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cardamom
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• ½ cup whole milk
• 1 teaspoon vanilla extract
• ¾ cup pureed strawberries

For the Swiss Meringue Buttercream:

• 2 egg whites
• 1 cup plus 2 tablespoons sugar
• 12 tablespoons (1 ½ sticks) unsalted butter, softened
• ½ cup pureed strawberries
• ¼ cup finely chopped basil

Directions:

Make the Cupcakes:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, salt, and ground cardamom. Set aside.
3. Cream Butter and Sugar:
   In the bowl of a stand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Incorporate the Eggs:
   Add the eggs one at a time, beating well after each addition to ensure they are fully combined.
5. Add Wet and Dry Ingredients:
   In a small bowl, mix the milk and vanilla extract. With the mixer on low, alternate adding the flour mixture and the milk mixture to the batter, beginning and ending with the flour mixture. Mix until just combined.
6. Add Strawberry Puree:
   Gently stir in the pureed strawberries until fully incorporated into the batter.
7. Fill and Bake:
   Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 20-25 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean.
8. Cool the Cupcakes:
   Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Swiss Meringue Buttercream:

1. Prepare the Meringue:
   In a heatproof bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
2. Whisk the Meringue:
   Remove the bowl from the heat and transfer to a stand mixer. Whisk on medium-high speed for about 5 minutes, until stiff peaks form and the mixture cools.
3. Incorporate Butter:
   Reduce the mixer speed to medium and gradually add the softened butter, one piece at a time, until fully incorporated. Add the finely chopped basil and continue whisking until stiff peaks reform.
4. Add the Strawberries:
   Switch to the paddle attachment and, on low speed, slowly add the pureed strawberries. Mix until fully combined. If the buttercream softens too much, whisk it on medium speed to firm it up.

Assemble the Cupcakes:

1. Frost the Cupcakes:
   Once the cupcakes have completely cooled, frost them with the strawberry basil buttercream.
2. Garnish (Optional):
   For an elegant presentation, drizzle with any leftover strawberry puree and garnish with edible rose petals or extra chopped basil.

Quick Tips:

• Room Temperature Ingredients: For the best texture, ensure your eggs, butter, and sour cream are at room temperature before starting.
• Whisk to Perfection: If the buttercream becomes too soft while mixing, pop it in the fridge for 5-10 minutes and whisk again to firm up.

Recipe Details:

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Calories: 330 kcal per cupcake
• Servings: 12 cupcakes

These Strawberry Cardamom Cupcakes with Strawberry Basil Buttercream are a perfect balance of delicate spice and fresh, fruity flavors. The cardamom adds warmth, while the strawberry and basil provide a refreshing contrast. This unique combination makes these cupcakes an unforgettable treat, perfect for impressing guests or simply enjoying yourself!

Strawberry Cardamom Cupcakes with Strawberry Basil Buttercream

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 12 1x

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Description

Strawberry Cardamom Cupcakes with Strawberry Basil Buttercream are a delightful blend of floral, fruity, and herbaceous flavors. The soft, cardamom-scented cake is infused with fresh strawberries, giving it a sweet and slightly spiced undertone. The star of the show is the velvety Swiss meringue buttercream, whipped to perfection with sweet strawberries and aromatic basil, creating a unique and refreshing frosting.

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Ingredients

Scale 1x2x3x

For the Cupcakes:
2 ¼ cups all-purpose flour
½ tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cardamom
8 tablespoons (1 stick) unsalted butter, softened
1 cup plus 2 tablespoons sugar
2 eggs
½ cup whole milk
1 teaspoon vanilla extract
¾ cup pureed strawberries
For the Swiss Meringue Buttercream:
2 egg whites
1 cup plus 2 tablespoons sugar
12 tablespoons (1 ½ sticks) unsalted butter, softened
½ cup pureed strawberries
¼ cup finely chopped basil

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Instructions

Make the Cupcakes:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, baking powder, salt, and ground cardamom. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
In a small bowl, mix the milk and vanilla extract. With the mixer on low, alternate adding the flour mixture and the milk mixture to the batter, beginning and ending with the flour mixture. Mix until just combined.
Stir in the pureed strawberries until fully incorporated.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 20-25 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Swiss Meringue Buttercream:
In a heatproof bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
Remove the bowl from the heat and transfer to a stand mixer. Whisk on medium-high speed for 5 minutes, or until stiff peaks form.
Reduce the speed to medium and gradually add the butter, one piece at a time, until fully incorporated. Add the chopped basil and continue whisking until stiff peaks reform.
Switch to the paddle attachment and, on low speed, slowly add the pureed strawberries. Mix until fully combined. Whisk on medium speed if the buttercream needs to firm up.
Assemble the Cupcakes:
Once the cupcakes have cooled completely, frost them with the strawberry basil buttercream. For an elegant touch, garnish with any leftover strawberry puree and edible rose petals.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 330