Ingredients
- 1 cup sweet butter
- softened
- 1 cup sugar
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 4 eggs
- 1 teaspoon strawberry extract
- 12 cup white chocolate chips
Instructions
- Preheat the oven to 350F (175C).
- 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.
- Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
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