Strawberry Cupcakes

Ingredients

Cupcakes

• 10 tablespoons butter, room temperature

• 3/4 cup white sugar

• 3 eggs

• 1 teaspoon strawberry extract

• 1 3/4 cups self-rising flour

• 1/4 teaspoon salt

• 1/4 cup finely chopped fresh strawberries, drained

Whipped Cream Cheese Frosting

• 1 (8 ounces) package cream cheese

• 1 cup white sugar

• 1/8 teaspoon salt

• 1 teaspoon vanilla extract

• 1 1/2 cups heavy whipping cream

Instructions

For the cupcakes

1. Preheat the oven to 325 degrees F. Grease 12 cupcake pan cups or line with paper liners.

2. In a mixer, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the strawberry extract.

4. Combine the flour and salt in a separate bowl; stir into the batter just until blended. Fold in strawberries last.

5. Spoon the batter into the prepared cups, dividing evenly.

6. Bake until the tops spring back when lightly pressed, 20 to 25 minutes.

7. Cool in the pan set over a wire rack. Frost.

For the icing

1. In a small bowl, beat whipping cream until stiff peaks form; set aside.

2. In a large bowl combine cream cheese, sugar, salt, and vanilla.

3. Beat until smooth, then fold in whipped cream.