Name: REALLY Real Strawberry Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Freeze-dried strawberries - 1 ¼ ounces; All-purpose flour - ¾ cup; Cake flour - ¾ cup; Baking powder - 1 ½ teaspoons; Baking soda - ¼ teaspoon; Salt - ½ teaspoon; Unsalted butter, room temperature - ½ cup; White sugar - 1 ⅓ cups; Eggs, room temperature - 3; Vanilla extract - 1 teaspoon; Whole milk, room temperature - ⅔ cup

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.