REALLY Real Strawberry Cupcakes Recipe

I’ve been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It’s been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!

Ingredients

1 1/4 ounces freeze-dried strawberries                              1/2 cup unsalted butter, room                                                                                                                               temperature

3/4 cup all-purpose flour                                                    1 1/3 cups white sugar

3/4 cup cake flour                                                                 3 eggs, room temperature

1 1/2 teaspoons baking powder                                         1 teaspoon vanilla extract

1/4 teaspoon baking soda                                                   2/3 cup whole milk, room temperature

1/2 teaspoon salt                                                                   Add all ingredients to list

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. 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.
  4. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
  5. 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 for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Footnotes

Cook’s Notes:

To make strawberry powder: grind 1 to 1.6 oz (depending on your taste) freeze-dried strawberries into a fine powder using a coffee grinder, Magic Bullet® or food processor. You can find freeze-dried strawberries at Trader Joe’s® or online, or make your own dried strawberries.

Dry 1 pound of very thinly sliced fresh strawberries in a 180 degrees F (80 degrees C) oven for 8 hours, then grind as above into a fine powder.

Try topping these cupcakes with Real Strawberry Frosting.

Nutrition Facts

Per Serving: 145 calories; 5.7 g fat; 21.6 g carbohydrates; 2.2 g protein; 41mg cholesterol; 125 mg sodium.

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