Really Real Strawberry Cupcakes

4.3

(57)

46 Reviews

25 Photos

For this from-scratch strawberry cupcake recipe, I tested and tasted lots of cupcakes. I was determined to make a perfect strawberry cupcake to go with a strawberry frosting I developed a couple of years ago. The trick is not using a purée, as I do when making frosting. Rather, I grind freeze-dried strawberries into a powder, which yields great results — it brought this cupcake recipe out of my test kitchen and into my recipe box!

Submitted by Candice

Updated on April 3, 2024

25

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Servings:

20

Yield:

20 cupcakes

Jump to Nutrition Facts

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
1 ⅓ cups white sugar
½ cup unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
⅔ cup whole milk, room temperature

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners.
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.
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.
Stir flour mixture alternately with milk into butter mixture until just incorporated. Portion into the prepared muffin cups.
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.

Cook’s Note

You can grind 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. To make them, 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.

These cupcakes are delicious topped with my Real Strawberry Frosting.

This recipe also yields 72 mini cupcakes, as opposed to 20 standard cupcakes. For mini cupcakes, be sure to line 72 mini muffin tins when beginning the recipe and bake for 8 to 10 minutes.

Nutrition Facts (per serving)

145	Calories
6g	Fat
22g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 145
% Daily Value *
Total Fat 6g	7%
Saturated Fat 3g	17%
Cholesterol 41mg	14%
Sodium 125mg	5%
Total Carbohydrate 22g	8%
Dietary Fiber 0g	1%
Total Sugars 14g
Protein 2g	4%
Calcium 36mg	3%
Iron 1mg	4%
Potassium 34mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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