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Really Real Strawberry Cupcakes

Really Real Strawberry Cupcakes

Cost $10, save $15

Source: Recommended by CookPal

  • 20 Min
  • 20 Servings
  • $10

INGREDIENTS

  • Dry 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

  • Wet Ingredients

    • 🍚 1 ⅓ cups white sugar
    • 🧈 ½ cup unsalted butter, room temperature
    • 🥚 3 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 🥛 ⅔ cup whole milk, room temperature

STEPS

1

Preheat the oven to 350°F (175°C). Line muffin tins with 20 cupcake liners.

2

Grind freeze-dried strawberries into a fine powder using a coffee grinder or food processor. Whisk together strawberry powder, flours, baking powder, baking soda, and salt in a medium bowl until well combined. Set aside.

3

Beat together sugar and butter in a large bowl with an electric mixer until fluffy and noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla until incorporated.

4

Stir flour mixture alternately with milk into butter mixture until just incorporated. Portion into the prepared muffin cups.

5

Bake in the preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted into the center comes out clean, 16 to 18 minutes.

NUTRIENTS

Per 1 serving

🔥

145

Calories

  • 2
    Protein
  • 22
    Carbs
  • 6
    Fats

💡 To maximize the strawberry flavor, use high-quality freeze-dried strawberries.Ensure all wet ingredients are at room temperature to achieve a smooth batter.Store cupcakes in an airtight container in the fridge to keep them fresh for up to 5 days.For an extra layer of strawberry taste, pair with a strawberry frosting made with freeze-dried strawberries.