Strawberry cupcakes with real fresh strawberry bits!
Ingredients
- 10 tablespoons butter, room temperature
- ¾ cup white sugar
- 3 eggs
- 1 teaspoon strawberry extract
- 1 ¾ cups self-rising flour
- ¼ teaspoon salt
- ¼ cup finely chopped fresh strawberries, drained
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
Step 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.
Step 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 Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 218 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat7g | 33% |
Cholesterol72mg | 24% |
Sodium366mg | 16% |
Total Carbohydrate26g | 10% |
Dietary Fiber1g | 2% |
Total Sugars13g | |
Protein4g | |
Vitamin C2mg | 10% |
Calcium72mg | 6% |
Iron1mg | 6% |
Potassium48mg | 1% |
*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.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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