Description
I’ve been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It’s been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!
Ingredients
- 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
- ½ cup unsalted butter, room temperature
- 1 ⅓ cups white sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup whole milk, room temperature
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 17 mins
Total Time: 47 mins
Servings: 20