Prep Time::30 mins
Cook Time::20 mins
Total Time::50 mins
Servings::20
Yield::20 cupcakes
Ingredients
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1 ¼ ounces freeze-dried strawberries
¾ cup all-purpose flour
¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
½ cup unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
⅔ cup whole milk, room temperature
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners.
Grind freeze-dried strawberries into a fine powder using a coffee grinder or food processor. Whisk together strawberry powder, flours, baking powder, baking soda, and salt in a medium bowl until well combined. Set aside.
Beat together sugar and butter in a large bowl with an electric mixer until fluffy and noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla until incorporated.
Stir flour mixture alternately with milk into butter mixture until just incorporated. Portion into the prepared muffin cups.
Bake in the preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted into the center comes out clean, 16 to 18 minutes.
Cook’s Note
You can grind freeze-dried strawberries into a fine powder using a coffee grinder, Magic Bullet, or food processor.
You can find freeze-dried strawberries at Trader Joe’s or online or make your own dried strawberries. To make them, dry 1 pound of very thinly sliced fresh strawberries in a 180 degrees F (80 degrees C) oven for 8 hours, then grind as above into a fine powder.
These cupcakes are delicious topped with my Real Strawberry Frosting.
This recipe also yields 72 mini cupcakes, as opposed to 20 standard cupcakes. For mini cupcakes, be sure to line 72 mini muffin tins when beginning the recipe and bake for 8 to 10 minutes.