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. 1 Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners.
2. 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. 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. 4 Stir flour mixture alternately with milk into butter mixture until just incorporated. Portion into the prepared muffin cups.
5. 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.

Nutrition per serving