White Chocolate & Strawberry Cupcakes

1. 1

   Preheat the oven to 350F (175C).

2. 2

   Place 18 paper baking cups in muffin pans.

3. 3

   Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl.

4. 4

   Beat with an electric mixer until light and creamy, about 2 to 3 minutes.

5. 5

   Stir in the chocolate chips.

6. 6

   Spoon the batter into the cups.

7. 7

   Bake for 20 minutes.

8. 8

   Remove pans from the oven and cool for 5 minutes.

9. 9

   Then remove the cupcakes and cool on a rack.

10. 10

    Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.