Really Real Strawberry Cupcakes

These from-scratch strawberry cupcakes are all-natural and made with cake flour, eggs, whole milk, unsalted butter, and freeze-dried strawberries.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 145 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 eggs, room temperature
• 0.5 teaspoon salt
• 0.75 cup all-purpose flour
• 0.25 teaspoon baking soda
• 1.5 teaspoons baking powder
• 1.3333333730698 cups white sugar
• 0.5 cup unsalted butter, room temperature
• 0.75 cup cake flour
• 1.25 ounces freeze-dried strawberries
• 0.66666668653488 cup whole milk, room temperature

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.