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.
Table of Content
Don't you just love all things pretty in Pink? I do!! And these fit the bill. Unlike my strawberry cupcakes with eggs, these are great to serve when you have kids.
Why make these cupcakes
- Well, who can say no to pink and strawberry? Plus, these are absolutely delicious on their own without of without frosting.
- These are eggless which means they are great to have on hand when you have guests. I made these for my Rhea's friends, one had an egg allergy.
- The buttercream is absolutely delicious so make sure to double the recipe.
- Most of the ingredients used are simple pantry staples. You can also use frozen strawberries for this recipe any time of the year.
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 ½ cup melted butter for every 12 cupcakes.
- Sugar - Use fine-grain white granulated sugar that will dissolve into the batter easily.
- Pink food color - Strawberry puree is delicous 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.
Eggless strawberry cupcakes
Cupcakes
- Strawberries - Wash and hull strawberries then pulse them in a food processor or blender until smooth. Use only ½ cup of this strawberry puree for the cupcakes. Save any left over for the buttercream.
- Oven/Pans - Preheat the oven to 350 F / 177C/ Gas Mark 4. Line a muffin pan with 12 cupcake liners.
- Dry ingredients - In a small bowl combine together the flour with baking powder, baking soda, and salt. Set aside.
- Wet ingredients - In the bowl of a stand mixer with the whisk attachment whip canola oil and sugar for at least 2 minutes. Then add the yogurt, strawberry puree, food color, and vanilla extract.
Pro tip - whip the yogurt separately to prevent lumps. - Wet to dry - Add the dry ingredients to the wet ingredients and combine well but do not overmix the batter.
Pro tip - the sugar must be dissolved in the wet ingredients before you add the flour mixture. - Pan- Divide the batter between the prepared cupcake liners using an ice cream scoop or measuring cup.
- Bake - Transfer the muffin pan to the preheated oven and bake for about 20 to 22 minutes until a toothpick inserted in the center comes out clean.
- Cool - Let the cupcakes in the pan for 5 minutes then transfer to a wire rack to cool completely. Make sure the cupcakes are completely cold before frosting.
Strawberry Buttercream
- 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.
Assemble
- Transfer the frosting into a piping bag with your desired piping tip and pipe swirl.
Pro tip - if you plan to keep the cupcakes out for long, moisten them with simple syrup before frosting.
More eggless recipes
Tips for Success
- Measure the ingredients correctly.
- Use all room temperature ingredients so everything blends well together without overmixing.
- Whip the yogurt separately before adding it to the wet ingredients. It is usually the main culprit for the lumpy batter.
- Use fine-grain sugar in the wet ingredients so it dissolves into the batter. Otherwise, you will have a grainy cake batter that will bake unevenly.
- Do not overmix the batter. This causes the oil to separate and makes a very greasy cupcake or cake.
How long will these cupcakes keep?
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.
What other frosting can I use for these cupcakes?
You can use vanilla buttercream or other flavors such as orange, pineapple, etc. Choose flavors that combine well with strawberries.
Can I make a cake with this recipe?
You will need to double this recipe for both cupcakes and frosting to make two 6-inch round cakes.
Printable Recipe
Eggless Strawberry Cupcakes with Pink Strawberry Buttercream
Print Pin Rate Share by Email Share on FB Save GrowCalories: 240kcal
Adjust Servings Here: 12 cupcakes
Description
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
Cupcakes
- 2 cup (250 g) All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ¼ Salt
- ½ cup (120 ml) Canola oil
- 1 cup (200 g) Sugar
- ¾ cup (180 ml) Yogurt
- 1 teaspoon Vanilla extract
- ½ cup (120 ml) Strawberry puree ((about 10 strawberries for every ½ cup puree) )
- 2 drops Pink food color (optional)
Pink Strawberry Buttercream
- ¾ cup (170 g) Butter ( unsalted, room temperature)
- 3 cups (360 g) Powdered sugar
- ⅓ cup (80 ml) Strawberry puree (strained (optional))
- ½ teaspoon Strawberry extract
- 2 - 4 drops Pink food color
Instructions
Cupcakes
- Strawberries - Wash and hull strawberries then pulse them in a food processor or blender until smooth. Use only ½ cup of this strawberry puree for the cupcakes. Save any left over for the buttercream.
- Oven/Pans - Preheat the oven to 350 F / 177C/ Gas Mark 4. Line a muffin pan with 12 cupcake liners.
- Dry ingredients - In a small bowl combine together the flour with baking powder, baking soda, and salt. Set aside.2 cup All-purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ¼ Salt
- Wet ingredients - In the bowl of a stand mixer with the whisk attachment whip canola oil and sugar for at least 2 minutes. Then add the yogurt, strawberry puree, food color, and vanilla extract. Pro tip - whip the yogurt separately to prevent lumps.½ cup Canola oil, 1 cup Sugar, ¾ cup Yogurt, 1 teaspoon Vanilla extract, 2 drops Pink food color, ½ cup Strawberry puree
- Wet to dry - Add the dry ingredients to the wet ingredients and combine well but do not overmix the batter. Pro tip - the sugar must be dissolved in the wet ingredients before you add the flour mixture.
- Pan- Divide the batter between the prepared cupcake liners using an ice cream scoop or measuring cup.
- Bake - Transfer the muffin pan to the preheated oven and bake for about 20 to 22 minutes until a toothpick inserted in the center comes out clean.
- Cool - Let the cupcakes in the pan for 5 minutes then transfer to a wire rack to cool completely. Make sure the cupcakes are completely cold before frosting.
Strawberry Buttercream
- 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.¾ cup Butter, 3 cups Powdered sugar, ⅓ cup Strawberry puree, ½ teaspoon Strawberry extract, 2 - 4 drops Pink food color
- Next, add the strawberry puree, vanilla extract, and color. Whip for 2 more minutes until light and fluffy.
Assemble
- Transfer the frosting into a piping bag with your desired piping tip and pipe swirl. Pro tip - if you plan to keep the cupcakes out for long, moisten them with simple syrup before frosting.
Recipe Notes & Tips
- Measure the ingredients correctly.
- Use all room temperature ingredients so everything blends well together without overmixing.
- Whip the yogurt separately before adding it to the wet ingredients. It is usually the main culprit for the lumpy batter.
- Use fine-grain sugar in the wet ingredients so it dissolves into the batter. Otherwise, you will have a grainy cake batter that will bake unevenly.
- Do not overmix the batter. This causes the oil to separate and makes a very greasy cupcake or cake
Nutrition Information
Serving: 100- gramsCalories: 240- kcalCarbohydrates: 34- gProtein: 1- gFat: 10- gSaturated Fat: 3- gPolyunsaturated Fat: 4- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 14- mgSodium: 223- mgPotassium: 0- mgFiber: 1- gSugar: 24- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Hannah
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.
Veena Azmanov
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.
Joanie
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!
Veena Azmanov
Thank you, Joanie, for the lovely feedback. I am so happy you enjoyed these cupcakes.
G.Zaheer
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
Veena Azmanov
Zaheer, you can use this eggless chocolate cake recipe and make cupcakes instead of cake.
G.Zaheer
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😊
Veena Azmanov
Thank you, Zaheer. Happy to hear that.
G.Zaheer
Hi Veena
Wondering for how long I need to bake eggless chocolate cupcakes.
Thanks in advance
Veena Azmanov
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.
Sudha
The recipe was perfect. Cup cakes came oit light and fluffy. The icing was soooo yummm. Thank you.
Veena Azmanov
Thank you so much, Sudha. Happy to get your positive feedback.
Kiran
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.
Veena Azmanov
Thank you so much for the feedback, Kiran. I am so happy you enjoyed this recipe