Strawberry Basil Cupcakes With White Chocolate Buttercream Recipe

Name: Strawberry Basil Cupcakes With White Chocolate Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/2 cups brown rice flour; 2/3 cup potato starch; 1/3 cup tapioca starch; 1/2 teaspoon salt; 1 tablespoon baking powder; 1 teaspoon psyllium husk powder (or xanthan gum); 4 eggs; 1 1/2 cups white sugar, divided; 1 cup butter; 1/2 cup almond milk (or milk of choice); 1/2 teaspoon vanilla; 1 cup sliced strawberries; 1/4 cup packed fresh basil; 2-3 drops red food coloring (optional); Frostins; 2 cups white chocolate chips; 1 cup butter

Servings: persons

Cupcakes
1 1/2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon psyllium husk powder (or xanthan gum)
4 eggs
1 1/2 cups white sugar, divided
1 cup butter
1/2 cup almond milk (or milk of choice)
1/2 teaspoon vanilla
1 cup sliced strawberries
1/4 cup packed fresh basil
2-3 drops red food coloring (optional)
Frostins
2 cups white chocolate chips
1 cup butter

1
Puree the strawberries and basil together in a food processor.
2
Place the puree in a saucepan over medium low heat. Add 1/2 c white sugar and stir occasionally for about 5 minutes, or until it begins bubbling.
3
Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool.
4
Combine all dry ingredients. Set aside.
5
Cream the butter, eggs, and remaining white sugar.
6
Add the milk, vanilla, and strawberry mixture. Mix well.
7
Add the dry mixture bit by bit, beating until smooth.
8
Spoon batter into prepared cupcake cups and bake for 30 minutes at 350 degrees.
9
For the frosting, melt 1 c butter over low heat and stir in the white chocolate chips. Whisk until smooth, then remove from heat.
10
Allow the frosting mixture to come to room temperature, then beat with an electric mixer until fluffy.

2100

kcal

Calories

144

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cupcakes, 1 1/2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch, and more.

Yes, Strawberry Basil Cupcakes With White Chocolate Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Basil Cupcakes With White Chocolate Buttercream

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