The strawberry cupcakes in this recipe are made with real fresh strawberry bits!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
218 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
Step 3
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Ingredients
3 eggs
1 teaspoon strawberry extract
10 tablespoons butter, room temperature
0.25 teaspoon salt
0.75 cup white sugar
1.75 cups self-rising flour
0.25 cup finely chopped fresh strawberries, drained
