These Strawberry Cupcakes are light, fluffy, and bursting with real strawberry flavor. Made with fresh strawberry bits and a hint of strawberry extract, they are a delightful homemade treat. Perfect for birthdays, parties, or an everyday indulgence, these cupcakes pair well with buttercream, cream cheese frosting, or a simple dusting of powdered sugar.
Total Time:1 hour 35 minutes
Ingredients
Butter (10 tbsp, room temperature) – Provides a rich and creamy base for the cupcakes.
White sugar (¾ cup) – Sweetens the cupcakes to perfection.
Eggs (3 large) – Adds structure and moisture.
Strawberry extract (1 tsp) – Enhances the strawberry flavor.
Self-rising flour (1¾ cups) – Contains baking powder, ensuring a light and fluffy texture.
Salt (¼ tsp) – Balances the sweetness and enhances the flavors.
Fresh strawberries (¼ cup, finely chopped, drained) – Infuses real fruit into each bite.
Instructions
Preheat & Prep – Preheat oven to 325°F (165°C). Grease a 12-cup cupcake pan or line with paper liners.
Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy.
Incorporate Eggs & Flavoring – Beat in eggs one at a time, then mix in the strawberry extract.
Mix Dry Ingredients – In a separate bowl, combine self-rising flour and salt.
Combine Wet & Dry – Gradually stir dry ingredients into the batter just until blended.
Fold in Strawberries – Gently mix in the finely chopped strawberries.
Fill & Bake – Divide batter evenly among cupcake cups and bake for 20 to 25 minutes, or until tops spring back when lightly pressed.
Cool & Frost – Let cupcakes cool in the pan on a wire rack. Once cooled, frost with your favorite frosting.
