Really Real Strawberry Cupcakes

Ingredients

• Servings: 20
• 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

Recipe

Preparation Time: 30 mins Cook Time: 17 mins Ready Time: 47 mins


• preheat oven to 350 degrees f (175 degrees c). line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
• 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.
• 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.
• stir flour mixture, alternately with the milk, into butter mixture until just incorporated. fill lined tins with cupcake batter.
• 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.