1ozfreeze-dried strawberriesground to a fine powder
½tspsalt
Instructions
Cupcake Instructions
Preheat the oven to 350°F. Line a regular cupcake pan with pretty liners.
If you haven't already, purée strawberries, and measure out 1/2 of a cup. Strain the mixture if you want to. Use the rest in a smoothie, oatmeal, or a cocktail.
Cream the butter and sugar for about 5 minutes to get lots of air whipped into it. Beat in the eggs one at a time. Add in the vanilla and strawberry purée. If it looks a little curdled after you add in the strawberries, that's fine. It will come back together.
Sift together the flour, baking powder, and salt. Add this dry mix to the strawberry mixture. Then, stir in the milk until batter is smooth. Do not overmix.
Fill cupcake liners with ⅓ cup of batter. Bake for 20-25 minutes, or until a toothpick stuck in one of the center cupcakes comes out clean. Allow them to cool for at least 5 minutes in the pan, and then remove to a cooling rack to cool completely.
Frosting Instructions
Whip the cream cheese and butter until they are thoroughly combined and airy and fluffy, about 5 minutes. Scrape down the sides of the bowl every minute or so to make sure it's consistent.
Add in the vanilla and salt and fully combined. Very slowly mix in the powdered sugar and strawberry dust. Scrape down the sides, and scoop under the bottom to make sure everything is consistent. Once it's all mixed in, set the mixer to high and proceed to whip it until it is super fluffy and stable. NOTE: If your kitchen is warm, you might need to chill your frosting for 30-45 minutes before whipping to avoid it becoming soupy.
Transfer to a sturdy freezer bag or piping bag, and refrigerate until you're ready to frost. To frost, pipe your frosting using the tip of your choice onto each cupcake. Top with sprinkles or a fresh strawberry.
Save leftover frosting in the fridge for up to a week.