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


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.