Really real strawberry cupcakes are a sweet reminder of baking with my grandma. The fresh strawberries make them burst with flavor—perfect for any celebration!
Directions
Directions
1
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
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
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract.
4
Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
5
Bake in the 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.
Really Real Strawberry Cupcakes | WellCooked — Made to Be Shared
Really Real Strawberry Cupcakes
Cupcakes Apr 01, 2020
Serves20 People
Prepare Time30 min
Cooking Time17 min
DifficultyMedium
Really real strawberry cupcakes are a sweet reminder of baking with my grandma. The fresh strawberries make them burst with flavor—perfect for any celebration!
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
☐½ cup unsalted butter, room temperature
☐1 ⅓ cups white sugar
☐3 eggs, room temperature
☐1 teaspoon vanilla extract
☐⅔ cup whole milk, room temperature
Directions
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
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.
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract.
Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
Bake in the 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.
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