Strawberry Cupcakes

Strawberry Cupcakes

35
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"Strawberry cupcakes with real fresh strawberry bits!"

Ingredients

1 h 35 m {{adjustedServings}} servings 218 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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

35
  1. 44 Ratings

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To make less dense, I think you should cut down on the butter and eggs (say to 6 tbs of butter and only 1 or 2 eggs) and then make up for the lost moisture with 1/2 c whole milk. When beating t...

Delicious! I tweaked the recipe a bit and had fantastic results. As per another reviewers suggestion, I used only 6 tbs butter and added 1/2 c whole milk (still used 3 eggs!). I baked the cupcak...

I should have read the reviews before making this recipe. I am supposed to be making strawberry cupcakes for a 9 year old's birthday party. These turned out to be delicious muffins, but defina...