This cupcake recipe is very unique and wonderful! You can sub out any freeze dried fruit you want! I also use freeze dried fruits in my All-Butter Buttercream, and my Cream Cheese Buttercream! Simply grind them up, and add up to 1/2 of a cup to your buttercream.

Servings |
cupcakes
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Ingredients
- 1 1/2 sticks unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1 tablespoon vanilla
- 1/3 cup ground down freeze dried fruit of your choice (I used Strawberries for the ones pictured)
Ingredients
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Instructions
- Preheat your oven to 350 degrees F. Line your muffin pan with 18 cupcake liners.
- Place 2 packages of your freeze dried fruit into your food processor.
- Process it completely down into a powder.
- In a medium sized bowl, whisk together 1/3 cup of your ground down fruit, your flour, baking powder, and salt. Set aside.
- In a separate medium sized bowl, whisk together your eggs, milk, and vanilla. Set aside.
- Place your unsalted butter and granulated sugar into the bowl of your stand mixer with your paddle attachment.
- Cream your butter and sugar together on medium speed until light and fluffy (2-3 minutes). Scrape down the bottom and sides of your bowl.
- With your mixer on low speed, slowly add half of your wet ingredients.
- With your mixer still on low, slowly add half of your dry ingredients.
- With your mixer still on low, add the remaining of your wet ingredients.
- Again, with your mixer still on low, add the remaining of your dry ingredients.
- Before the ingredients are fully incorporated, stop your mixer and remove the bowl from your stand mixer.
- Using a rubber spatula, scrape down the bottom and sides of your bowl and fold in any ingredients that weren't fully incorporated.
- Using a scoop, fill your cupcake liners 3/4 of the way full. I can consistently get 18 cupcakes out of this batter.
- Bake for 14-18 minutes or until they spring back when lightly touched.
- Remove from the oven and let cool in the pan for 4 minutes.
- Remove from the pan and let cool completely on a cooling rack.
- Once completely cooled, add your buttercream and enjoy! I added 1/2 cup of ground freeze dried strawberries to my All-Butter Buttercream and then topped with my Chocolate Ganache to make them extra decadent!
Recipe Notes
Here are a few products that I recommend for this recipe!
Red Cupcake Liners Sunkist Freeze Dried Strawberries Ninja Master Food Processor KitchenAid Commercial Mixer
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