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.
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!
Here are a few products that I recommend for this recipe!