Strawberry cupcakes with real fresh strawberry bits!
Original recipe makes 1 dozen 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
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PREP
15 mins
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COOK
20 mins
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READY IN
1 hr 35 mins
Directions
- 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.
Nutrition
Calories: 218 kcal
Carbohydrates: 26.4 g
Cholesterol: 78 mg
Fat: 11 g
Fiber: 0.6 g
Protein: 3.5 g
Sodium: 366 mg