Description
A nostalgic and fluffy strawberry cupcake infused with malted milk flavor and real strawberry reduction.
Ingredients
1.5 cups cake flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 cup fresh strawberries (pureed and reduced to 1/3 cup)
1.5 tsp baking powder
2 tbsp malted milk powder
1/2 tsp salt
1 tsp vanilla extract
Instructions
Step 1: Puree strawberries and simmer in a saucepan over medium-low heat until reduced to 1/3 cup; let cool.
Step 2: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
Step 3: Whisk together cake flour, baking powder, salt, and malted milk powder in a bowl.
Step 4: Cream butter and sugar until light and fluffy, then beat in eggs one at a time.
Step 5: Stir in vanilla and the cooled strawberry reduction.
Step 6: Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
Step 7: Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
Notes
Ensure the strawberry reduction is completely cold before adding it to the butter mixture to avoid melting the fats.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 32g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
