Eggless Strawberry Cupcakes with Pink Strawberry Buttercream
Calories: 12
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
- 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)
Frosting
- 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
Instructions
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.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.
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 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.
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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