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 sprinkled with dragees. This eggless strawberry cupcake 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 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 had an egg allergy. 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. 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 but I think it might work well if you use (1 stick )113 grams of melted butter. If you do try let me know in the comments how it turned out.
- Sugar – I love using white sugar so the pink is a nice pretty pink.
- Pink food color – the strawberry puree is not really a lot so it does not make the cupcakes pink. I prefer to add a tad pink color but it is optional so feel free to omit if you prefer to keep them natural.
- Yogurt – you do need the yogurt instead of the eggs so do not omit the yogurt. You must use plain natural yogurt not any fruit flavored yogurt.
- Strawberries – You can use fresh or frozen strawberries – once pulsed you need about 1/2 cup. You can also use store brought strawberry puree. But 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)
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
- Whole strawberries – 10 to 12 strawberries (1 cup)
- Pink food color – 2 drops (optional)
Pink Strawberry Buttercream
Ingredients
- Unsalted Butter – 113 grams (1 stick)
- Powder 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 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 sugar have 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 sprinkled with dragees. This eggless strawberry cupcake 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.
Ingredients - Choose (Metric or US Customary) below
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
- 12 Whole strawberries
- 2 drops Pink food color optional
Pink Strawberry Buttercream
Ingredients
- 113 grams Unsalted butter 1 stick
- 250 grams Powder 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 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.
You can find more Cupcake Recipes here or you can see a my Recipe Index or Cake Tutorial Index for a whole list of recipes and tutorials.
Strawberries are not in season now here in India. Which of these shd I substitute it with – Strawberry crush or strawberry syrup??
I think you can use strawberry crush but if it contains sugar in it – please reduce the sugar in the recipe accordingly.
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
Hey Shenaz – this is a small recipe so you may not get a big cake just a 6-inch round cake. Thanks
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.
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.
Hello veena, thank you for the beautiful eggless cup cake recipe. It was absolutely yummy. My family and friends loved it.
Thank you Manlini. Replied to your earlier comment. Thank you so much
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!
So happy to hear that Lauren. I’m sure he will enjoy these.
Oh my yum! I can’t wait to try your recipe! That icing looks incredible!
I hope you enjoy it Sara. Thanks
These are so gorgeous and vibrant, I just wanna stick my hand in and grab one. Can’t wait to try them.
Thank you Debbye. Happy to hear that. I’m sure you will enjoy these
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!
I 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.
These are the cutest cupcakes! I like that these are eggless too and such a pretty strawberry frosting. Beautiful!
Thank you Sharon. Yes,these are eggless and I do have the classic version on this blog too.
These are so beautiful and delicate! The colour is perfect for Easter!
Thank you Carrie. Yes definitely perfect for Easter as strawberries are in season now.
Looks very nice
Can u tell me which nozzle tip u use to decor ?
I like the pattern
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.
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!
Yes Analida yogurt makes a great substitute for some baked dishes. These are so tasty you will enjoy this recipe.
Your 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!!
Thank you Elaine. I usually make the classic cupcakes with eggs too but this is truly different. You will love it.
i 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!
Thank you Dixya. This would be perfect for them for sure. Let me know if you try it. Thanks
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!
Thank you Kate. The frosting is the best part always!! Right? Definitely perfect for spring.
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.
Absolutely perfect for a single serve dessert on any occasion or even mother day for sure.
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 !
Thank 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.