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Fresh Strawberry Cupcakes

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
20 servings
Dessert
Fresh 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 1/3 cups white sugar
  • 1/2 cup unsalted butter, room temperature
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup whole milk, room temperature
Instructions
1
Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer). Next, prepare your muffin tin by lining it with twenty cupcake liners.
2
Using a coffee grinder or food processor, grind the freeze-dried strawberries into an extremely fine powder. This will help to release their flavor and texture in your cupcakes.
3
In a medium-sized bowl, combine the strawberry powder with the flours, baking powder, baking soda, and salt. Whisk these ingredients together until they are perfectly blended.
4
Set the mixture aside for now, as we will be using it in a moment.
5
In a large bowl, use an electric mixer to cream together the sugar and butter until they become light and fluffy. You should notice a significant change in color as well.
6
Add the eggs one at a time to the bowl, beating them into the mixture thoroughly after each addition. Make sure they are fully incorporated.
7
Next, stir in some vanilla extract to give your cupcakes a hint of flavor.
8
To create the batter, alternate between adding the flour mixture and milk to the butter mixture. Be careful not to overmix.
9
Finally, portion the batter into the prepared muffin cups.
10
Bake your cupcakes in the preheated oven for 16 to 18 minutes, or until they spring back when gently pressed with your fingertip. To check if they are done, insert a toothpick into the center of each cupcake - it should come out clean.