Strawberry Cupcakes

Name: Strawberry Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 12
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

⏱️ Ready in 35 min 🥄 Prep 15 min 🔥 Cook 20 min 👥 12 servings 👁️ 1 views

Strawberry Cupcakes is an moderately easy dessert you can prepare in just 35 minutes. Made with 10 tablespoons butter, room temperature, ¾ cup white sugar, 3 eggs, 1 teaspoon strawberry extract and 1 ¾ cups self-rising flour, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.

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🔗 Recipe adapted from AllRecipes

#Cake #Under 1 Hour #Dessert

📊 At a Glance

Prep 15 min

Cook 20 min

Serves 12

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 218

% Daily Value*

Total Fat 11g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 366mg 16%

Total Carbohydrate 26.4g 10%

Dietary Fiber 0.6g 2%

Total Sugars 12.8g

Protein 3.5g 7%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.