Veena Azmanov

Cake Artist and Food Enthusiast

You are here: Home / Recipes / Cupcakes & Cookies / Cupcakes / Eggless Strawberry Cupcakes with Pink Buttercream

Eggless Strawberry Cupcakes with Pink Buttercream

By 40 Comments

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.

A Pinterest optimized image for these eggless strawberry cupcake recipe in gold cupcake wrappers and sprinkled with dragees

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.

A baked eggless strawberry cupcake in all it's perfection, ready to be piped with a buttercream swirl.

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.
The Pink Buttercream Recipe ready for to be piped on the Eggless Strawberry Cupcakes.

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)
A clear vision of these Eggless Strawberry Cupcakes topped with Strawberry buttercream. All ready to be served.

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.
Perfectly baked eggless strawberry cupcakes - all ready to be piped with Pink Strawberry Buttercream

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.

A Pinterest Optimized image for 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 sprinkled with dragees. This eggless strawberry cupcakes is a simple, easy and effortless recipe to make moist, light and fluffy cupcakes. Topped with the most deliciously rich strawberry flavored buttercream frosting ever.

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.
4.94 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Eggless strawberry cupcakes
Adjust Servings Here: 12 cupcakes
Calories: 240kcal
Author: Veena Azmanov
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins

Ingredients

For the Cupcakes

    Dry ingredients

    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 
      Metric - US customary

      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.

        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
        Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

        You can find more Cupcake Recipes here or you can see my Recipe Index or Cake Tutorial Index for a whole list of recipes and tutorials.

        Quick and Easy One Bowl Chocolate Cupcakes are soft moist and delicious. They are a great treat for a simple evening snack, kids play date treat or decorated beautifully for party celebration. These also make a great project for kids activities.

        FTC Disclosure – The following page may have affiliate links. We are a participant in the amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please read full Disclosure, Disclaimer & Copyright.

        Reader Interactions

        Have you tried any of my recipes?

        I'd love to see what you tried. Please tag me @veenaazmanov on Facebook, Instagram or Twitter and use the hashtag #veenaazmanov on  Instagram when you share.

        You can share an image with me on my Facebook Page or on Pinterest below the recipe Pin. Find all my recipe pins here 

        Comments

        2. Hi, 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??

          Reply

          • NO, 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

            Reply

        4. Strawberries are not in season now here in India. Which of these shd I substitute it with – Strawberry crush or strawberry syrup??

          Reply

        5. Hi 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

          Reply

        6. Hi 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.

          Reply

          • Thank 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.

            Reply

        7. Hello veena, thank you for the beautiful eggless cup cake recipe. It was absolutely yummy. My family and friends loved it.

          Reply

        8. Love 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!

          Reply

        11. These 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!

          Reply

          • I 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.

            Reply

        15. I 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!

          Reply

        18. These 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!

          Reply

        19. These 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.

          Reply

        20. These 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 !

          Reply

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        Translate »