A perfectly baked cupcake is always a treat. Especially when you make them pretty in pink and sprinkled with dragees. This eggless strawberry cupcake is a simple, easy and effortless recipe to make. The results are moist, light and fluffy cupcakes. In addition, they are topped with the most deliciously rich strawberry flavored buttercream frosting.
Don't you just love all things pretty in Pink? I do!!
I made these recently for a play date when Rhea's friends came over. Strawberries are in season here, but I could not make my classic strawberry cupcakes (which I already shared with you before). Because one of the girls has an egg allergy. So, I decided to make these, which are my eggless version of the same classic recipe. They were so well received that no one believed they were eggless. As a result, I promised to share the recipe with some of the moms. And here I am sharing with you this absolutely delicious Eggless Strawberry Cupcakes Recipe.
The buttercream is also strawberry flavored, and yet I did not use the strawberry puree in this recipe. Why? Honestly? My kids ate the strawberries and I had none left for the buttercream or garnish! If you have kids you know how this is so very possible.
Ingredients and substitutes
- Oil - I find eggless batters work best with oil. I have not tried this recipe with butter. And yet, I think it might work well if you use (1 stick ) 113 grams of melted butter. If you do try, please let me know in the comments how it turned out.
- Sugar - I love using white sugar so I get a nice pretty pink.
- Pink food color - The strawberry puree is not really a lot. So, it does not make the cupcakes pink. Therefore, I prefer to add a tad pink color. And yet, it is optional. So, feel free to omit if you prefer to keep them natural.
- Yogurt - You need the yogurt instead of the eggs. So, do not omit the yogurt. You must use plain natural yogurt not a fruit flavored yogurt.
- Strawberries - You can use fresh or frozen strawberries - once pulsed you need about ½ cup. You can also use store-bought strawberry puree. And yet, take note that some store-bought purees are already sweetened. So, you may need to reduce sugar from the original recipe.
Step by step instructions (Save/Pin)
For the Cupcakes
- Preheat the oven at 180 C / 360 F.
- Line a muffin tin with cupcake wrappers.
- Wash and hull strawberries. Then, pulse them in a food processor until smooth. Use amount required in the recipe.
Dry ingredients
- Sift flour with baking powder, baking soda, and salt.
- Set aside.
Wet ingredients
- Using the whisk attachment, whip canola oil and sugar for at least 2 minutes.
- Add yogurt, strawberry puree, pink food color, and vanilla.
- Mix well until smooth and sugar has dissolved.
- Fold in the dry ingredients with a spatula.
Bake
- Scoop the batter into the prepared cupcakes liners.
- Bake in a preheated oven for about 20 to 22 minutes until a skewer inserted in the center comes out clean.
- Cool on a wire rack completely before you decorate them with frosting.
For the buttercream
- Whip together the butter and powder sugar until light and fluffy.
- Add Strawberry puree, extract, and color - whip some more.
- Then, add water or milk if needed to bring to piping consistency.
- Place in a piping bag with your favorite piping nozzle.
- Pipe on cupcakes.
Don't forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
Eggless Strawberry Cupcakes with Pink Strawberry Buttercream Frosting
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Ingredients
For the Cupcakes
Dry ingredients
- 1 ¾ cup (210 g) All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- ¼ Salt
Wet ingredients
- ½ cup (120 ml) Canola oil
- 1 cup (200 g) Sugar
- 1 cup (240 ml) Yogurt
- 1 tsp Vanilla extract
- ½ cup (120 ml) Strawberry Puree
- 2 drops Pink food color optional
Pink Strawberry Buttercream
Ingredients
- 4 oz (113 g) Butter (1 stick) unsalted, room temperature
- 2 cup (240 g) Powdered sugar
- ¼ cup (60 ml) Strawberry puree strained (optional)
- 1 tsp Strawberry extract
- 2 drops Pink food color
- 2 tbsp Milk or water as needed for consistencyÂ
Instructions
For the Cupcakes
- Preheat the oven at 180 C / 360 F.
- Line a muffin tin with cupcake wrappers.
- Wash and hull strawberries then pulse them in a food processor until smooth. Use only ½ cup of this strawberry puree for the cupcakes. Save any left over for the buttercream.
Dry ingredients
- Sift flour with baking powder, baking soda, and salt.
- Set aside.
Wet ingredients
- Using the whisk attachment whip canola oil and sugar for at least 2 minutes.
- Add yogurt, strawberry puree, pink food color, and vanilla.
- Mix well until smooth and the sugar has dissolved.
- Fold in the dry ingredients with a spatula.
Bake
- Scoop the batter into the prepared cupcakes liners.
- Bake in a preheated oven for about 20 to 22 minutes until a skewer inserted in the center comes out clean.
- Cool on a wire rack completely before you decorate them with frosting.
For the Buttercream
Method
- Whip together the butter and powder sugar until light and fluffy.
- Add Strawberry puree, extract, and color - whip some more.
- Then add water or milk if needed to bring to piping consistency.Â
- Place in a piping bag with your favorite piping nozzle.
- Pipe on cupcakes.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
