Ingredients
20
20 servings
- •1.25 ounces freeze-dried strawberries
- •0.75 cup all-purpose flour
- •0.75 cup cake flour
- •1.5 teaspoons baking powder
- •0.25 teaspoon baking soda
- •0.5 teaspoon salt
- •0.5 cup unsalted butter, room temperature
- •1.3333333730698 cups white sugar
- •3 eggs, room temperature
- •1 teaspoon vanilla extract
- •0.66666668653488 cup whole milk, room temperature
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners.
- 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. 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.
- Stir flour mixture alternately with milk into butter mixture until just incorporated. Fill lined tins with cupcake batter.
- 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.
Nutritional Facts
Per 20 servings
- Calories: 145
- Carbohydrate: 22g
- Fat: 6g
- Fiber: 0g
- Protein: 2g
- Sugar: 14g
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