Strawberry Cupcakes

Name: Strawberry Cupcakes
Ingredients: 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

7 ingredients

3 steps

Ingredients

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

Directions

1

Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
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.
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.