cupcakes made with real, fresh strawberries!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen cupcakes |
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
Instructions
- 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
| Calories | 218 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 366 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
The best Strawberry Cupcake
awesome recipe. I will make them again. i used vanilla. I topped ot with sugar and cinnamon mixture
Yes I will make it again
I followed the directions and added 2 more tsp of strawberry extract, one tsp of vanilla and 8 drops of red food coloring! With these modifications they turned out perfect. I paired it with a cream cheese icing with 3tsp of strawberry extract 5 drops of red food coloring and 3 strawberries for the ultimate strawberry cupcakes!
amazing taste and so easy. Friends were impressed as well as family.
This turned out great!!!! I was unsure at first but it tasted and look good at the end!
These cupcakes were ok. I used only six tablespoons of butter and a half cup of rice milk as suggested. I was planning on using three eggs but ended up only using two. I had no strawberry extract and only a drop of vanilla. They tasted fine, but not enough strawberries for me. Every bite that had a strawberry in it was wonderful. Next time I’ll add more strawberries, probably 1/2 cup if not more. They were a little like a muffin but not at all dry. I think if you serve them as a muffin instead of a cupcake with frosting they would be really good. I used frosting but I think they would be better without. Over all they were ok as cupcakes and good as muffins, but I don’t think I’ll try them again until I get some strawberry extract
It was a standard strawberry cupcake recipe, easy to follow. I added a few more diced fresh strawberries, finished with cream cheese frosting and fresh whole strawberries on top. That made the cupcakes pop with flavor!
These are delicious.
I love the recipe I am going too make this recipe all the time
Great but yes it needs milk or something to make it light/fluffier because its pretty heavy but a great flavor!
I tried this recipe with the modification everyone was talking abt using 6 tbsp butter and 1/2 cup milk. Okay. Still tasted like a muffin – not sweet and dense. Good for a muffin but this isnt really a cupcake.
I made these with my Granddaughter for her 4th birthday, the recipe was so simple, she could help me, and everyone loved them!!!
i like it and i wnt 2 try bake it
way too salty. not sweet enough. tripled the strawberry amt.
My daughter and husband ate half the batch before I had a chance to frost them, they loved them!!
Here is a simple and easy way to eliminate the taste of muffins rather than cake like batter. I made these with a strawberry cake mix. Followed the directions on the box, then gently stirred in the cut strawberries. I topped with a butter cream icing using juice from the strawberries and a bit of red food coloring to tint them pink. They were delicious and I had none to bring home from the family back yard picnic. Got many compliments.
This is a fun recipe but I let the strawberries drain so it woldn’t be “wet”. I also made a strawberry mousse frosting and added a strawberry taffy candy for decoration.
I agree that these are kind of heavy. I made the adjustments that Rachel suggested, and then still ended up doing a lot of extra work because I didn’t think they were cakey enough. I added more milk, sugar and strawberry, and still wasn’t really confident that they were of great quality. However, five people tasted them and LOVED them, so I guess I was being picky.
yummy and I love they call for fresh strawberries!
Awesome!