Eggless Strawberry Cupcakes
A perfectly baked cupcake is always a treat. Especially when you make them pretty in pink. This eggless strawberry cupcakes is a simple and easy 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.
Back when I ran my cake decorating business, spring and summer were always a whirlwind—wedding cakes, birthday cakes, baby showers… and of course, strawberries. As soon as strawberry season hit, I’d get requests left and right from clients who wanted fresh, fruity flavors in their cakes and cupcakes.
But one request that kept coming back year after year?
“Do you have an eggless version?”
I had a lovely group of regular clients—some with dietary restrictions, some who didn’t eat eggs for personal or religious reasons—and I was determined to make something just as delicious and moist, without the eggs.
After lots of testing (and a few flat cupcakes), I finally landed on this recipe.
Soft, fluffy, and packed with real strawberries—these eggless strawberry cupcakes quickly became a favorite. I made them for kids’ birthday parties, for vegan events, and sometimes just for friends who popped by with a cup of coffee and a craving.
It’s the kind of cupcake that’s simple, nostalgic, and quietly impressive.
Even now, when I’m no longer making cakes for clients, this recipe has stayed with me. I still make it every year when strawberries are at their peak—just like I used to during my busiest cake seasons.
And honestly?
Sometimes, the ones without the fondant, tiers, and edible lace are the ones that stick in your memory the longest.
Why make this cupcake recipe
- Moist and Tender Texture: The combination of yogurt and oil ensures that the cupcakes are moist and tender, with a soft crumb that melts in your mouth.
- Vibrant Strawberry Flavor: Using fresh strawberry puree in both the batter and frosting provides a natural and vibrant strawberry flavor, making each bite deliciously fruity and refreshing.
- Egg-Free Delight: Perfect for those with egg allergies or dietary restrictions, this eggless recipe doesn’t compromise on taste or texture, ensuring everyone can enjoy these delightful cupcakes.
- Customizable Sweetness and Color: The frosting recipe allows for adjustments in sweetness and color, so you can tailor it to your preferences, whether you like a sweeter frosting or a more vibrant pink hue.
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 1/2 cup melted butter for every 12 cupcakes.
- Sugar – Use fine-grain white granulated sugar that dissolves easily in the batter.
- Pink food color – Strawberry puree is delicious, but no matter how much you add, you will still get brown cupcakes, not pink. So, if you want pink cupcake batter, then you must use a few drops of pink food color. Of course, the brown cupcakes are just as delicious, so feel free to add any color at all.
- Yogurt – this works as an egg replacement in this recipe. I have used plain yogurt, but Greek yogurt will give a richer flavor, too.
- Strawberries – You can use fresh or frozen strawberries. I used about 15 strawberries for the cupcakes and buttercream. Pulse them in the food processor or blender, then divide for the recipes. You can leave the strawberry fiber for the cupcakes, but I highly recommend straining the pulp for the buttercream, so you have a smooth buttercream.
Step-by-step: Eggless strawberry cupcakes
Strawberry Cupcakes
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: Combine the oil and sugar in a large mixing bowl. Beat well until smooth. Add the yogurt and vanilla extract and beat until well combined. Stir in the strawberry puree until the mixture is evenly pink and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin briefly before transferring them to a wire rack to cool completely.
- Optional: Decorate:You can frost the cooled cupcakes with your favorite frosting. A strawberry buttercream or cream cheese frosting would complement these cupcakes well.
Strawberry buttercream frosting
- In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute. Then, add the powdered sugar 1 cup at a time. Next, add the strawberry puree, vanilla extract, and color. Whip for 2 more minutes until light and fluffy.
- Transfer the frosting into a piping bag with your desired tip and pipe a swirl.
Frequently asked questions
These cupcakes will keep at room temperature for up to 3 days or well wrapped in the fridge for up to 5 days. You can even freeze the unfrosted cupcakes for up to a month.
Yes, you can use frozen strawberries. Thaw them completely and blend until smooth. Strain to remove seeds if desired.
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If frosted, refrigerate them and let them come to room temperature before serving.
Yes, you can freeze the unfrosted cupcakes. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before frosting.
Yes, you can make the frosting ahead of time and store it in the refrigerator for up to a week. Bring it to room temperature and re-whip before using.
Eggless Strawberry Cupcakes with Pink Strawberry Buttercream
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.
Ingredients
- 1 ½ cups (190 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ¼ cup (120 ml) Vegetable oil
- ½ cup (200 g) Granulated sugar
- ¾ cup (226 g) Plain yogurt (preferably room temperature)
- 1 tsp Vanilla extract
- ¼ cup (120 ml) Reduced Strawberry puree fresh or frozen strawberries, blended and reduced)
- Pink food color (optional)
- 1 cup (226 g) Unsalted butter
- 4 cups (480 g) Powdered sugar
- ¼ cup (60 ml) Strawberry puree
- 1 tsp Vanilla extract
- ¼ tsp Salt
- Pink get food color
Method
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.1 ½ cups All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Mix Wet Ingredients: Combine the oil and sugar in a large mixing bowl. Beat well until smooth. Add the yogurt and vanilla extract and beat until well combined. Stir in the strawberry puree until the mixture is evenly pink and smooth.¼ cup Vegetable oil, ½ cup Granulated sugar, ¾ cup Plain yogurt , 1 tsp Vanilla extract, ¼ cup Reduced Strawberry puree , Pink food color
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin briefly before transferring them to a wire rack to cool completely.
- Optional: Decorate:You can frost the cooled cupcakes with your favorite frosting. A strawberry buttercream or cream cheese frosting would complement these cupcakes well.
- In the bowl of a stand mixer with the paddle attachment cream the butter for a minute. Then, add the powdered sugar 1 cup at a timeNext, add the strawberry puree, vanilla extract, and color. Whip for 2 more minutes until light and fluffy.1 cup Unsalted butter, 4 cups Powdered sugar, ¼ cup Strawberry puree , 1 tsp Vanilla extract, ¼ tsp Salt, Pink get food color
- Transfer the frosting into a piping bag with your desired tip and pipe swirl.
Notes
- Measure Ingredients Accurately: Use a kitchen scale to measure dry ingredients precisely. Level off the flour with a knife to avoid packing too much, which can make the cupcakes dense.
- Room–Temperature Ingredients: Make sure the yogurt and strawberry puree are at room temperature. This helps the ingredients blend more smoothly and results in a better texture.
- Mixing Technique: Avoid overmixing the batter. Mix just until the dry ingredients are incorporated to prevent dense and tough cupcakes. Overmixing can cause too much gluten to develop in the flour.
- Even Baking: Preheat your oven correctly and use the middle rack for even baking. Rotate the cupcake pan halfway through baking to ensure they bake evenly.
- Check for Doneness: Use a toothpick to check for doneness. Insert it into the center of a cupcake; it should come out clean or with a few crumbs, but not wet batter.
- Cool Completely: Allow the cupcakes to cool completely on a wire rack before frosting. Frosting warm cupcakes will cause the frosting to melt.
- Smooth Puree: Ensure the strawberry puree is smooth. You can strain it to remove seeds for an extra smooth texture in the frosting.
- Softened Butter: Make sure the butter is properly softened to room temperature. This ensures a smooth and creamy frosting without lumps.
- Adjust Consistency: Adjust the frosting consistency by adding more powdered sugar if it’s too thin or more strawberry puree/milk if it’s too thick. Aim for a pipeable but not runny consistency.
- Chill if Necessary: If the frosting becomes too soft while decorating, chill it in the refrigerator for a few minutes to firm up.
- Taste and Color: Taste the frosting and adjust the sweetness or strawberry flavor to your liking. Add a drop or two of food coloring if you want a more vibrant color.
- Piping Techniques: Use a piping bag with different tips to create beautiful designs. Practice on a piece of parchment paper if you’re new to piping.
Equipment you will need
Nutrition
Tried this recipe?
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I only made the cupcake part (used a different frosting). I needed 24 cupcakes and you’re able to pick the quantity at the top of the recipe, so I did that and it doubled it, which was great. However, the actual instructions don’t change “only do 1/2 cup of strawberry purée”, so I used my best judgement and did 1 cup since it doubled, so I’m not sure if I messed it up or if something went wrong.
The batter was delicious, but the cake came out very oily. I also added 4 drops of pink coloring, but they’re just brown. The tops are dented in. They taste ok, but I’m disappointed by the texture. I bake cakes a lot and usually do very well, but I’m still looking for recipes for my daughter with an egg allergy. Not sure what I did wrong.
I’m sorry to hear that Hannah. I just checked and the recipe measurements increased as I increased the number of cupcakes. I does not increase the notes section only the amounts section. Can you tell me what browser you were using? Just so I can run it through my technical guys.
These are delicious! Thank you so much. My daughter is allergic to eggs so I am always making treats to bring to events for her. She asked for strawberry cupcakes so I used this recipe. Everyone loves it! I am so glad I found it and can’t wait to try more of your recipes. Thank you!
Thank you, Joanie, for the lovely feedback. I am so happy you enjoyed these cupcakes.
Hi Veena
I need to make chocolate eggless cupcakes
Wondering can I substitute strawberry Purée from coco powder
If yes so please can you recommend the quantity.
Thanks in advance
Zaheer, you can use this eggless chocolate cake recipe and make cupcakes instead of cake.
Thanks
I always love to follow your recipes.
All turned out very well and especially you share everything in depth so there is no chance to get fail.
Thanks again?
Thank you, Zaheer. Happy to hear that.
Hi Veena
Wondering for how long I need to bake eggless chocolate cupcakes.
Thanks in advance
The recipe card for this recipe says to bake for 20 to 22 minutes? Are you making this recipe? All recipes have the baking time in the recipe card.
The recipe was perfect. Cup cakes came oit light and fluffy. The icing was soooo yummm. Thank you.
Thank you so much, Sudha. Happy to get your positive feedback.
I followed the recipe as written, used a Bundt pan instead of cupcakes and baked for about 35 mins at 360. It was delicious! Instead of buttercream, I used some vanilla icing with pink food coloring to drip down the sides. I will definitely be making this cake again.
Thank you so much for the feedback, Kiran. I am so happy you enjoyed this recipe
Hi, Veena
I tried these eggless strawberry cupcakes, they turned out to be soft and fluffy
The strawberry butter cream was delicious
Only thing is the color was light brown. Kindly advise.
I will post the pictures in FB
Thank you, Meera. If you didn’t use pink color the cupcakes make be slightly brown – that’s because the strawberries don’t give a strong pink color
Made these today. Very yummy – moist, soft. The use of strawberry puree means they have a lovely flavour. Family feedback was that this is definitely a recipe to be repeated ? Thanks for another great recipe. Daughters are making your Devils chocolate (bundt) cake tomorrow for the first time ? Your recipes are a hit with our family in New Zealand.
Thank you, Pene. Yes, these are my kids’ favorite too. The Devil’s food bundt cake is to die for. Let me know how it was. Thanks
Hi Veena, that looks so amazing… Definitely going to try out… Was in hunt for an eggless version of cupcakes. Thank you for posting this recipe… Had a doubt, with the buttercream it says whip together butter & sugar .. Does that mean U don’t have to beat the butter first and then add sugar to it?
Hey RU. You can whip the butter on its own first but it’s not absolutely necessary. I hope you enjoy these cupcakes. They are very popular and for good reason.
Thank you…will definitely try..?
This is the fluffiest eggless cupcake recipe I’ve tried!
Yum!!!
Thank you, Alice. So happy you enjoyed it. Thanks for coming back to write this feedback
If i want to store frosted cupcakes for the next day party, how can i do that?? Bcos somewhere i read that cupcakes in fridgr will go hard, please suggest.
Hey, Veer. You don’t need to keep them in the fridge if it is just for the next day. I usually don’t keep my cupcakes in the fridge. Unless you use perishable frosting you don’t need to put in the fridge.
But im using whipping cream, that wont stand in room temperature for hours together 🙁
Ah.. whipping cream – is best done only a few hours ahead unless you stabilize the whipping cream I would frost if fresh no earlier than 3 hours.