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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.