REALLY Real Strawberry Cupcakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.8 cup cake flour 
• 3  eggs room temperature
• 0.8 cup flour all-purpose
• 1.3 ounces freeze-dried strawberries 
• 0.5 teaspoon salt 
• 0.5 cup butter unsalted room temperature
• 1 teaspoon vanilla extract 
• 1.3 cups sugar white
• 0.7 cup milk whole room temperature

Equipment

• food processor
• bowl
• oven
• whisk
• hand mixer
• toothpicks
• muffin liners
• muffin tray
• mini muffin tray

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.
3. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
4. Beat butter and sugar in a bowl with an electric mixer until light and fluffy.
5. Mixture should be noticeably lighter in color.
6. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
7. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
8. 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.