Really Real Strawberry Cupcakes

Name: Really Real Strawberry Cupcakes
Ingredients: 1 1/4 ounces freeze-dried strawberries; 3/4 cup all-purpose flour; 3/4 cup cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1 1/3 cups white sugar; 3 eggs, room temperature; 1 teaspoon vanilla extract; 2/3 cup whole milk, room temperature

11 ingredients

5 steps

Ingredients

1 1/4 ounces freeze-dried strawberries
3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/3 cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
2

Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
3

Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
4

Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
5

Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.