Ingredients

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

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
2. 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. 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.

Nutrition per serving