Ingredients:

  • 340g fresh strawberries, hulled and halved
  • 1 tsp lemon juice
  • 200g all-purpose flour, sifted
  • 150g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 15g freeze-dried strawberries, pulverized into powder
  • 115g unsalted butter, room temperature and cubed
  • 2 large eggs, room temperature
  • 60ml whole milk, room temperature
  • 1 tsp vanilla bean paste
  • 225g unsalted butter, softened (for frosting)
  • 450g confectioners' sugar, sifted
  • 30g freeze-dried strawberry powder (for frosting)
  • 1 pinch fine sea salt

Instructions:

  1. Pulse fresh strawberries in a blender until smooth. Simmer in a saucepan over medium-low heat for 15–20 minutes until reduced to 1/2 cup of thick concentrate. Chill completely.
  2. In a stand mixer bowl, combine sifted flour, granulated sugar, baking powder, salt, and 15g freeze-dried strawberry powder.
  3. Add 115g cubed butter to the dry ingredients. Mix on low speed until the texture resembles fine, sandy crumbs.
  4. Whisk eggs, milk, vanilla, and 1/4 cup (60ml) of the chilled strawberry reduction together. Slowly pour into the flour mixture while mixing on medium until just combined.
  5. Divide batter into a 12-cup muffin tin and bake at 350°F (175°C) for 18-20 minutes or until a toothpick comes out clean.
  6. For the buttercream, beat 225g softened butter until creamy. Gradually add confectioners' sugar, 30g freeze-dried powder, sea salt, and 2-3 tablespoons of the remaining strawberry reduction. Whip until fluffy and frost cooled cupcakes.