1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. strawberry extract
1/2 cup white chocolate chips
1. Preheat the oven to 350F. Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer on low-medium speed until light and creamy (2-3 minutes). Stir in the chocolate chips. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
3 tbsp. unsalted butter, softened
3 tbsp. chopped fresh strawberries
2. Beat the cream cheese, icing sugar, vanilla, and butter until smooth and creamy. Stir in the chopped strawberries. Spread frosting on top of the cupcakes. OR leave the strawberries out of the frosting mixture and spoon a small scoop of chopped strawberries on top of each cupcake.
Makes approximately 18 cupcakes
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