Breakfast
Strawberry Cupcakes
Bright and fruity cupcakes made with strawberries—fluffy, pink, and often topped with berry-infused frosting.
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:
- 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.