Strawberry Cupcakes

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April 7, 2017

By: Candice

These cupcakes were so moist and so delicious - flavorful and absolutely real strawberry flavor.

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 20 Servings


1 1/4 ounces freeze-dried strawberries

3/4 cup all-purpose flour

3/4 cup cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 1/3 cups white sugar

3 eggs, room temperature

1 teaspoon vanilla extract

2/3 cup whole milk, room temperature


1Preheat oven to 350 degrees F (175 degrees C).

2Grind 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.

3Beat 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.

4Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.

5Bake 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.


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