- 10 tablespoons butter, room temperature
- 3/4 cup white sugar
- 3 eggs
- 1 teaspoon strawberry extract
- 1 3/4 cups self-rising flour
- 1/4 teaspoon salt
- 1/4 cup finely chopped fresh strawberries, drained
- Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
- 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.
- 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.
03/26/2017
recipepes.com
strawberry cupcakes, recipe
PT15M
PT1H
5
455 calories
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