Strawberry Cupcakes Recipe

Ingredients

• 10 tablespoons butter, room temperature
• cup white sugar
• 3 eggs
• 1 teaspoon strawberry extract
• 1 cups self-rising flour
• teaspoon salt
• cup finely chopped fresh strawberries, drained

Directions

Step 1: Preheat the oven to 325F (165C). Grease a 12-cup cupcake pan or line it with paper liners.

Step 2: In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy.

Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the strawberry extract.

Step 4: In a separate bowl, combine the self-rising flour and salt. Gradually stir the flour mixture into the batter until just blended.

Step 5: Gently fold in the finely chopped strawberries, being careful not to overmix the batter.

Step 6: Spoon the batter evenly into the prepared cupcake pan, filling each cup about 2/3 full.

Step 7: Bake in the preheated oven for 20 to 25 minutes, or until the tops of the cupcakes spring back when lightly pressed.

Step 8: Remove from the oven and allow the cupcakes to cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.

Step 9: Once cooled, arrange the cupcakes on a serving platter and frost with your desired frosting.

Nutrition Facts (per serving)

Calories	218
Total Fat	11g
Saturated Fat	7g
Cholesterol	72mg
Sodium	366mg
Total Carbohydrate	26g
Dietary Fiber	1g
Total Sugars	13g
Protein	4g
Vitamin C	2mg
Calcium	72mg
Iron	1mg
Potassium	48mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.