Medium

Really Real Strawberry Cupcakes

Name: Really Real Strawberry Cupcakes
Prep time: 17 min
Cook time: 27 min
Total time: 44 min
Yield: 4 servings
Ingredients: 1.25 ounces freeze-dried strawberries; 0.75 cups all-purpose flour; 0.75 cups cake flour; 1.5 teaspoons baking powder; 0.25 teaspoons baking soda; 0.5 teaspoons salt; 1.33 cups white sugar; 0.5 cups unsalted butter , room temperature; 3 large eggs , room temperature; 1 teaspoon vanilla extract; 0.67 cups whole milk , room temperature

Total Time

44 min

17m prep · 27m cook

Servings

4 people

Rating

—

Difficulty

Medium

2 views

🥬 Vegetarian 🥜 Nut-Free ☪️ Halal ✡️ Kosher

For this from-scratch strawberry cupcake recipe, I tested and tasted lots of cupcakes. I was determined to make a perfect strawberry cupcake to go with a strawberry frosting I developed a couple of years ago. The trick is not using a purée, as I do when making frosting. Rather, I grind freeze-dried strawberries into a powder, which yields great results — it brought this cupcake recipe out of my test kitchen and into my recipe box!

Nut-Free Breakfast Dessert Fried sweet savory umami sugary european halal kosher plant_based drink french main bitter

Ingredients

1.25 ounces freeze-dried strawberries
0.75 cups all-purpose flour
0.75 cups cake flour
1.5 teaspoons baking powder
0.25 teaspoons baking soda
0.5 teaspoons salt
1.33 cups white sugar
0.5 cups unsalted butter , room temperature
3 large eggs , room temperature
1 teaspoon vanilla extract
0.67 cups whole milk , room temperature

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners.
2

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.
3

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.
4

Stir flour mixture alternately with milk into butter mixture until just incorporated. Portion into the prepared muffin cups.
5

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.