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.
Nutrition facts
Per Serving: 218 calories; protein 3.5g; carbohydrates 26.4g; fat 11g; cholesterol 71.9mg; sodium 365.7mg.
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