Strawberry Basil Cupcakes with Chocolate Balsamic Frosting

A fresh strawberry cupcake with a hint of basil is topped with a creamy chocolate balsamic frosting for a creative summer cupcake that will give your taste buds something to talk about!

Apparently it’s not good enough that we already have a National Cupcake Day (December 15 ), because today is the national celebration of cupcake lover’s. I’m not entirely sure what the difference is – the prior is a day where people celebrate the existence of cupcakes, while the latter is a celebration of the people who love cupcakes? Either way cupcakes are clearly involved so I am joining my Festive Foodie clan today in sharing all the cupcake recipes (listed just before my recipe).

I don’t make cupcakes/cakes very often because I am more of a cookie girl (bet you didn’t know that :-P), but that’s not to say I do not enjoy them. I love that they can be just as creatively flavored as cookies but get a bit fancier with the application of frosting and garnishes. In this scenario I decided to embrace the summer bounty by making fresh strawberry cupcakes with a little hint of basil mixed in (plucked from my garden), topped with chocolate balsamic frosting. Top it with more strawberries, basil, and balsamic reduction and it’s a sexy looking cupcake.

Cupcakes for Cupcake Lovers Day!

Hosted by Valentina | The Baking Fairy

Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy
Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm
Brown Cow Cupcakes by Palatable Pastime
Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks
Busy Bee Honey Vanilla Cupcakes by For The Love of Food
Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
Cheesecake Cupcakes by Walking on Sunshine Recipes
Cherry Limeade Cupcakes by That Recipe
Cherry Vanilla Cupcakes by The Freshman Cook
Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul
Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes
Cookies & Cream Cupcakes by Karen’s Kitchen Stories
Creamsicle Cupcakes by Red Cottage Chronicles
Gluten Free Rocky Road Cupcakes by Frugal & Fit
Honey Lemon’s HoneyBee Cupcakes by Simply Inspired Meals
Lemon Cupcakes with Coconut Frosting by The Olive Blogger
Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla
Lost Princess Cupcakes by Seduction in the Kitchen
Orange You Glad Cupcakes by Cindy’s Recipes and Writings
Peanut Butter & Jelly Cupcakes by The Beard and The Baker
Pineapple Coconut Cupcakes by Crumb Top Baking
Pink Lemonade Cupcakes by Bowl Me Over
Pudding Pop Cupcakes by Nik Snacks
Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair
Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie
Strawberry Cupcakes by Confessions of a Baking Queen
Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats
Sweet Summertime Cupcakes by Cooking with Carlee
Vanilla Bourbon Bacon Cupcakes by Our Good Life
Vegan Red Velvet Cupcakes by Simple Family Crazy Life
Watermelon Themed Cake & Cupcakes by The Mandatory Mooch
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen

One year ago: DIY Marbled Clay Ring Dish

Three years ago: Raspberry Cheesecake Stuffed Dark Chocolate Hazelnut Cupcakes

Five years ago: Eggplant Parmesan with Parsley Orzo

Six years ago: Dark Chocolate Cherry Almond Granola Bars

STRAWBERRY BASIL CUPCAKES WITH CHOCOLATE BALSAMIC FROSTING

Makes 12 cupcakes

Ingredients:

CUPCAKES

1 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 eggs

2 tsp vanilla extract

1-1/2 cups all-purpose flour

1-1/4 tsp baking powder

1/4 tsp salt

1 cup chopped and mashed strawberries

1 Tbsp minced fresh basil (or 1 tsp dried)

FROSTING

4 oz. semisweet chocolate, chopped

2 Tbsp milk

1/4 cup solid vegetable shortening

1/4 cup unsalted butter, room temperature

1/2 tsp vanilla extract

1 tsp balsamic reduction, plus more for garnish

2 cups powdered sugar

Sliced strawberries, for garnish

Basil leaves, for garnish

Directions:

1. For the cupcakes: Preheat oven to 350 degrees F.
2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped strawberries and basil, and beat on medium speed until evenly distributed.
3. Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until set. Let cool before frosting.
4. For the frosting: While the cupcakes cool, prepare the frosting. Microwave chocolate with milk in microwavable bowl on medium-high for 1-2 minutes; stirring halfway through the cooking time. Stir until smooth and set aside.
5. In a large bowl, cream together shortening, butter, vanilla, and balsamic reduction. Gradually add the sugar, one cup at time, beating on low speed. Add cooled chocolate and beat until light and fluffy.
6. Frost cooled cupcakes and if desired top with a slice of strawberry, basil leaf, and a drizzle of balsamic reduction.

Source: Cupcakes adapted from How Sweet It Is and frosting adapted from my Chocolate Lover’s Cupcakes.