Blueberry Mascarpone Red Velvet Cupcakes with a Thai Basil Drizzle

Elevate your baking repertoire with this stunning fusion dessert. Our Blueberry Mascarpone Red Velvet Cupcakes are a masterpiece of flavor and texture. The classic, tender crumb of red velvet is punctuated with juicy blueberries, topped with a luxuriously smooth blueberry-mascarpone frosting, and finished with an unexpected, aromatic Thai Basil Drizzle. This recipe is perfect for impressing guests at dinner parties, special celebrations, or for the avid home baker looking for a new challenge.

Ingredient List

Gather your ingredients before you begin. Using high-quality cocoa powder and fresh, plump blueberries will make a significant difference in the final product.

For the Blueberry Red Velvet Cupcakes:

• 1 ¼ cups (156g) all-purpose flour, spooned and leveled
• 2 tablespoons (10g) unsweetened natural cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup (120ml) unsalted butter, softened to room temperature
• ¾ cup (150g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) buttermilk, at room temperature
• 1 tablespoon liquid red food coloring
• ½ teaspoon white vinegar
• 1 cup (150g) fresh blueberries, tossed in 1 teaspoon of flour

For the Blueberry Mascarpone Frosting:

• 8 oz (226g) cold mascarpone cheese
• ½ cup (115g) unsalted butter, softened to room temperature
• 2 ½ cups (300g) confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• ⅓ cup (80ml) blueberry jam or preserves, strained to remove whole berries
• Pinch of salt

For the Thai Basil Drizzle:

• ½ cup (120ml) water
• ½ cup (100g) granulated sugar
• 1 cup (packed) fresh Thai basil leaves, rinsed
• 1 teaspoon fresh lemon juice

Step-by-Step Instructions

Part 1: Making the Blueberry Red Velvet Cupcakes

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment or cupcake liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until light, pale, and fluffy.
4. Add Wet Ingredients: Add the egg and vanilla extract, and beat until combined, scraping down the sides of the bowl as needed. The mixture may look slightly curdled; this is normal.
5. Combine Liquid Mixture: In a liquid measuring cup or small bowl, whisk together the buttermilk, red food coloring, and white vinegar.
6. Combine Wet and Dry Mixtures: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Fold in Blueberries: Gently fold the flour-tossed blueberries into the batter until evenly distributed. Tip: Tossing the blueberries in a little flour helps prevent them from sinking to the bottom of the cupcakes during baking.
8. Bake: Spoon the batter into the prepared liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Practical Example: Oven temperatures can vary. Start checking at the 18-minute mark. The cupcakes should spring back when lightly pressed.
9. Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Part 2: Making the Blueberry Mascarpone Frosting

1. Beat Butter and Mascarpone: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth. Add the cold mascarpone cheese and beat until just combined. Important Tip: Do not overbeat the mascarpone, as it can become grainy and loose its creamy texture. Mix until no streaks remain.
2. Add Sugar and Flavor: With the mixer on low, gradually add the sifted confectioners’ sugar. Increase the speed to medium-high and beat for 2 minutes until smooth and fluffy. Add the vanilla extract, strained blueberry jam, and a pinch of salt. Beat for another minute until fully incorporated and the frosting has a uniform light purple hue.
3. Chill: If the frosting seems too soft, cover the bowl and refrigerate for 15-20 minutes before piping. This will help it hold its shape.

Part 3: Making the Thai Basil Drizzle

1. Create a Simple Syrup: In a small saucepan, combine the water and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
2. Infuse with Basil: Remove the syrup from the heat. Immediately add the fresh Thai basil leaves, pressing them down to submerge. Let the mixture steep for 25-30 minutes. The syrup will become fragrant and take on a subtle green tint.
3. Strain and Finish: Strain the syrup through a fine-mesh sieve into a bowl, pressing on the basil leaves to extract all the flavorful liquid. Discard the leaves. Stir in the fresh lemon juice. Allow the drizzle to cool completely; it will thicken slightly as it cools.

Part 4: Assembly and Serving

1. Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the blueberry mascarpone frosting onto each one using your preferred method.
2. Add the Drizzle and Garnish: Using a spoon or a small squeeze bottle, artfully drizzle the cooled Thai basil syrup over the frosted cupcakes. For a professional finish, garnish with a fresh blueberry and a small, fresh Thai basil leaf.
3. Serve and Store: For the best texture and flavor, serve the cupcakes the same day they are assembled. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Due to the fresh cheese in the frosting, these are best kept refrigerated.

Cooking Tips and Variations

• Mascarpone is Key: Ensure your mascarpone is cold when making the frosting to maintain stability. Overbeating is the enemy of mascarpone frosting.
• Flour-Coated Berries: Never skip the step of tossing your blueberries in flour. This is a baker’s secret to keeping add-ins suspended in the batter.
• Flavor Variations: For the drizzle, you can experiment with other herbs. Lemon verbena or mint would make excellent, though different, substitutes for the Thai basil.
• Make it a Cake: This recipe can be adapted into a stunning 6-inch layer cake. Double the recipe and divide the batter between two greased and lined 6-inch cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
• No Buttermilk? Make your own by adding 1 ½ teaspoons of white vinegar or lemon juice to a ½ cup measuring cup, then filling the rest with whole milk. Let it sit for 5 minutes before using.

Serving Suggestions

These cupcakes are a complete dessert on their own, but they can be elevated further with thoughtful pairings. Serve them alongside a cup of strong espresso or a dessert wine like a late-harvest Riesling, whose sweetness will complement the berries and tangy frosting. For a summer gathering, present them on a platter garnished with extra fresh blueberries and sprigs of Thai basil for a truly breathtaking presentation.