![](https://cdn.statically.io/img/www.allrecipes.com/thmb/QEbZdVN8Mi4L-2TuDZBcTOWTXok=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/787048-6effdf290b8344bab016006d346d7aa4.jpg)
Ingredients
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10 tablespoons butter, room temperature
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¾ cup white sugar
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3 eggs
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1 teaspoon strawberry extract
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1 ¾ cups self-rising flour
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¼ teaspoon salt
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¼ cup finely chopped fresh strawberries, drained
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
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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.
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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 |
11g | Fat |
26g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 218 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 7g | 33% |
Cholesterol 72mg | 24% |
Sodium 366mg | 16% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 1g | 2% |
Total Sugars 13g | |
Protein 4g | 7% |
Vitamin C 2mg | 2% |
Calcium 72mg | 6% |
Iron 1mg | 6% |
Potassium 48mg | 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.