White Chocolate & Strawberry Cupcakes

Delicate and yummy

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1  cup sweet butter, softened
• 1  cup sugar
• 2  cups self-rising flour
• 1  teaspoon baking powder
• 4  eggs
• 1  teaspoon  strawberry extract
• 1⁄2 cup white chocolate chips

Directions

1. Preheat the oven to 350°F (175°C). Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer until light and creamy, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
2. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.