The BEST 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.
Eggless Strawberry Cupcakes with Strawberry Buttercream
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 but 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.
Eggless Strawberry Cupcakes, Strawberry cupcakes, Pink cupcakes,
Let’s talk ingredients and substitutes (Save/Pin)
- 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 1/2 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.
Eggless Strawberry Cupcakes, Strawberry cupcakes, Pink cupcakes,
Recipe – Eggless Strawberry Cupcakes with Strawberry Buttercream (Save/Pin)
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
- Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, it is important to buy cupcake linersfrom a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
- Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.
- A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.
- Every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.
Ingredients for the Cupcakes
Dry ingredients
- All-purpose flour – 220 grams
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Salt
Wet ingredients
- Canola oil – 120 ml (1/2 cup)
- Sugar – 200 grams (1 cup)
- Yogurt – 250 ml (1 cup)
- Vanilla – 1 tsp
- Strawberries Puree – 1/2 cup (about 10 to 12 strawberries pulsed)
- Pink food color – 2 drops (optional)
Pink Strawberry Buttercream
Ingredients
- Unsalted Butter – 113 grams (1 stick)
- Powdered sugar – 250 grams (2 cups)
- Sieved strawberry puree – 60 ml (1/4 cup) (optional)
- Strawberry extract – 1 tsp
- Pink food color – 2 drops
- Milk or water – 2 tbsp (as needed for consistency)
Eggless Strawberry Cupcakes, Strawberry cupcakes, Pink cupcakes,
Method
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.
Eggless Strawberry Cupcakes with Pink Strawberry Buttercream 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.
- 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 find a collection of my tutorials and recipes here on Pinterest.
Eggless Strawberry Cupcakes with Pink Strawberry Buttercream Frosting
Eggless Strawberry Cupcakes with Pink Strawberry Buttercream Frosting
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.
Print Pin Rate Adjust Servings Here: 12 cupcakes
Calories: 240kcal
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Ingredients
For the Cupcakes
Dry ingredients
- 220 grams All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 dash Salt
Wet ingredients
- 120 ml Canola oil
- 200 grams Sugar
- 250 ml Yogurt
- 1 tsp Vanilla
- 120 ml Strawberry Puree
- 2 drops Pink food color optional
Pink Strawberry Buttercream
Ingredients
- 113 grams Unsalted butter 1 stick
- 250 grams Powdered sugar
- 60 ml Sieved strawberry puree (optional)
- 1 tsp Strawberry extract
- 2 drops Pink food color
- 2 tbsp Milk or water as needed for consistency
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 1/2 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.
- Place in a piping bag with your favorite piping nozzle.
- Pipe on cupcakes.
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Nutrition Information
Serving: 100grams | Calories: 240kcal | Carbohydrates: 34g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 223mg | Potassium: 0mg | Fiber: 1g | Sugar: 24g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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
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Veer
April 4, 2019 at 12:04 pmIf 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.
Veena Azmanov
April 4, 2019 at 9:41 pmHey, 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.
Veer
April 4, 2019 at 9:44 pmBut im using whipping cream, that wont stand in room temperature for hours together 🙁
Veena Azmanov
April 4, 2019 at 9:51 pmAh.. 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.
Anita
March 6, 2019 at 6:04 amHi ,I liked this recipe and wanted to know if I can bake an egg less strawberry cake out of it?
Thanks
Anita
Veena Azmanov
March 6, 2019 at 7:39 amYes, you can bake an eggless cake out of this. You may need to double the recipe. Just use the recipe card below
Anita
April 9, 2019 at 4:36 amHi Veena ,
I baked the cake and it turned out great.Everyone liked it.This recipe is a keeper.
Thankyou!
Anita
Veena Azmanov
April 9, 2019 at 4:17 pmThank you, Anita. So happy you enjoyed this cake. Yes this one sure is a keeper and bit hit in our home. Thanks for coming back to write this feedback. Love feedback from those who try my recipes.
Charanya
November 15, 2018 at 1:01 pmHi, recipe looks great. Going to try this tomorrow. Just wondering- it says use only 1/2 cup of strawberry for the cupcake and to reserve rest for buttercream – does this mean we should use only 1/2 cup strawberry for the cupcake even if we scale up the recipe??
Veena Azmanov
November 15, 2018 at 4:00 pmNO, if you scale up the recipe – you will need to add more based on how much you scale up. For example, if you double the recipe you will need one cup. Anyway, thanks for bringing it to my attention I edited the recipe so it’s more clear. Let me know how they turned out. Thanks
Lauren Vavala | DeliciousLittleBites
November 5, 2018 at 8:11 pmMy son is allergic to egg and always missed out when it comes to cake! He would love these – even the pink is currently one of his favorite colors haha!
Veena Azmanov
November 7, 2018 at 10:28 pmThanks, Lauren. You must make these for him.
Shreyu
September 7, 2018 at 1:24 pmStrawberries are not in season now here in India. Which of these shd I substitute it with – Strawberry crush or strawberry syrup??
Veena Azmanov
September 7, 2018 at 10:38 pmI think you can use strawberry crush but if it contains sugar in it – please reduce the sugar in the recipe accordingly.
Shenaz
June 6, 2018 at 5:32 pmHi veena,
I am a big fan of your recipes. I was wondering if I can use the same recipe for a cake. If yes what size cake can I make from the above recipe.
Thanks a million for all your mouth watering recipes
Regards
Shenaz
Veena Azmanov
June 6, 2018 at 7:24 pmHey Shenaz – this is a small recipe so you may not get a big cake just a 6-inch round cake. Thanks
Malini Chaudhary
April 7, 2018 at 12:10 pmHi veena, thank you for a beautiful recipe. The cup cakes were absolutely yummy. My family and friends loved it. Definitely my new go to, eggless recipe. Thank you, so very much. From south africa.
Veena Azmanov
April 7, 2018 at 4:42 pmThank you so much, Malini – So happy to hear you had success with this recipe and that your family enjoyed it. Thank you so much for coming back to write this feedback. Always get to hear from those who try my recipes. Have a great day.
Malini Chaudhary
April 7, 2018 at 11:45 amHello veena, thank you for the beautiful eggless cup cake recipe. It was absolutely yummy. My family and friends loved it.
Veena Azmanov
April 7, 2018 at 4:43 pmThank you Manlini. Replied to your earlier comment. Thank you so much
lauren
March 19, 2018 at 3:32 amLove love love strawberry cupcakes! They are by far my favorite flavor. My nephew is allergic to eggs so I can’t wait to try out the recipe and we can enjoy them together!
Veena Azmanov
March 19, 2018 at 1:30 pmSo happy to hear that Lauren. I’m sure he will enjoy these.
Sara
March 19, 2018 at 1:49 amOh my yum! I can’t wait to try your recipe! That icing looks incredible!
Veena Azmanov
March 19, 2018 at 1:31 pmI hope you enjoy it Sara. Thanks
Debbye
March 18, 2018 at 6:20 pmThese are so gorgeous and vibrant, I just wanna stick my hand in and grab one. Can’t wait to try them.
Veena Azmanov
March 19, 2018 at 1:33 pmThank you Debbye. Happy to hear that. I’m sure you will enjoy these
Amanda Mason
March 18, 2018 at 5:08 pmThese are so cute! I love that these are eggless because there is always someone with an allergy and these are the perfect substitute! And they are super pretty! I love that you used real strawberries in these! Yum!
Veena Azmanov
March 19, 2018 at 1:34 pmI know what you mean Amanda. There is always someone around who cannot eat eggs or dairy these days. Yeah I love using fresh when they are in season.
Sharon
March 18, 2018 at 6:35 amThese are the cutest cupcakes! I like that these are eggless too and such a pretty strawberry frosting. Beautiful!
Veena Azmanov
March 19, 2018 at 1:35 pmThank you Sharon. Yes,these are eggless and I do have the classic version on this blog too.
Carrie | Clean Eating Kitchen
March 16, 2018 at 6:28 pmThese are so beautiful and delicate! The colour is perfect for Easter!
Veena Azmanov
March 17, 2018 at 5:36 pmThank you Carrie. Yes definitely perfect for Easter as strawberries are in season now.
Noorjehan Abdulla
March 16, 2018 at 3:42 pmLooks very nice
Can u tell me which nozzle tip u use to decor ?
I like the pattern
Veena Azmanov
March 16, 2018 at 9:31 pmI actually used the 1M from wilton for this one but it’s not actually piped well. The buttercream got stuck so it did not come out properly and that’s the effect I got. But I liked it as well so I left it. So it’s 1M tip from wilton.
Analida @ ethnicspoon.com
March 16, 2018 at 2:48 amI am not usually brave enough to experiment with my baking project but it looks like you have come up with a winner substituting the yogurt for eggs. I bet there are really a tasty treat too. Thanks for sharing a great recipe Veena!
Veena Azmanov
March 17, 2018 at 5:43 pmYes Analida yogurt makes a great substitute for some baked dishes. These are so tasty you will enjoy this recipe.
Elaine @ Dishes Delish
March 14, 2018 at 3:49 pmYour strawberry cupcakes look absolutely beautiful! I love the color and the texture of it all!! I have yet to try eggless cupcakes but am up to the challenge if my cupcakes look anything like yours!!
Veena Azmanov
March 17, 2018 at 5:47 pmThank you Elaine. I usually make the classic cupcakes with eggs too but this is truly different. You will love it.
dixya @food, pleasure, and health
March 14, 2018 at 12:29 ami have a lot of family members who do not eat eggs so i will be trying this out next time they are in town. that frosting looks amazing!
Veena Azmanov
March 17, 2018 at 5:48 pmThank you Dixya. This would be perfect for them for sure. Let me know if you try it. Thanks
Kate
March 13, 2018 at 2:40 pmThese cupcakes almost look too pretty to eat! I love that mound of frosting on top. They look like just the thing for a spring time dessert!
Veena Azmanov
March 17, 2018 at 5:49 pmThank you Kate. The frosting is the best part always!! Right? Definitely perfect for spring.
Gloria @ Homemade & Yummy
March 13, 2018 at 3:53 amThese cupcakes look so pretty. Perfect for any special occasion, but just for dessert anytime. Cupcakes are alway a great “singe serve” treat….and my grandkids LOVE them. This pink icing would be nice for Mother’s Day.
Veena Azmanov
March 17, 2018 at 5:51 pmAbsolutely perfect for a single serve dessert on any occasion or even mother day for sure.
Kiki Johnson
March 12, 2018 at 8:21 pmThese would look so pretty on my Easter Brunch table! I love, that you took the time to write about all the possible substitutions! I always look out for recipes using sour cream or yoghurt, as that makes the cakes so moist !
Veena Azmanov
March 17, 2018 at 5:53 pmThank you Kiki. I love giving people the option of being able to substitute what’s available or prefered. Sour cream and yogurt definitely makes for a soft moist cake.