Ingredients for - REALLY Real Strawberry Cupcakes

1. Freeze-dried strawberries 1 ¼ ounces
2. All-purpose flour ¾ cup
3. Cake flour ¾ cup
4. Baking powder 1 ½ teaspoons
5. Baking soda ¼ teaspoon
6. Salt ½ teaspoon
7. Unsalted butter, room temperature ½ cup
8. White sugar 1 ⅓ cups
9. Eggs, room temperature 3
10. Vanilla extract 1 teaspoon
11. Whole milk, room temperature ⅔ cup

How to cook deliciously - REALLY Real Strawberry Cupcakes

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).

2 . Stage

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.

3 . Stage

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.

4 . Stage

Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.

5 . Stage

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.