Egg-Free Strawberry Cupcakes Recipe Highlights
We’re suckers for anything strawberry, so of course, I love these Eggless Strawberry Cupcakes. These cupcakes are perfectly tender, light, and moist, making for the perfect dessert for any occasion. All you need are some simple ingredients, and you’ll have these cupcakes in no time. They’re delicious, decorative, and fun!
2 – Make the Egg-Free Strawberry Cupcake
Mix Dry Ingredients. Sift the flour, baking powder, baking soda, and salt together into a large bowl.Cream Butter & Sugar. Then add the strawberry puree, vanilla, strawberry emulsion (if using), and red food color (if using); continue beating to combine.Add Dry Ingredients. Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.Fill the cupcake liners about two-thirds full.Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
3 – Make the Strawberry Buttercream
Using an electric hand mixer or a stand mixer on medium speed, beat the butter until smooth and creamy. Add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla extract, and salt. Once incorporated, add the remaining 3 cups of confectioners’ sugar; beat until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Then, add the cooled strawberry puree and strawberry emulsion (if using) and mix until well incorporated.
4 – Decorate
I used an Ateco 869 French start tip for the buttercream. Cupcakes need to be completely cooled beforehand, so the frosting doesn’t melt. Once frosted, top with a fresh strawberry!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Strawberry Puree
Puree the strawberries in a food processor or blender until smooth.Transfer the strawberry puree to a saucepan or skillet. Reduce over medium-low heat, stirring occasionally, until the mixture is reduced by half, about 15-20 minutes. Allow the strawberry puree to cool completely before using. Note: I recommend making the strawberry puree the day before, so it has plenty of time to cool down.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
More Egg-Free Cupcake Recipes You’ll Love!
Eggless Chocolate Strawberry CupcakesBest Fluffy Eggless Funfetti CupcakesEasy Eggless Oreo CupcakesEasy Eggless Red Velvet CupcakesEggless Vanilla Cupcakes [Video]Browse more recipes…
Freeze: Unfrosted cupcakes can be for up to 1 month; defrost at room temperature before frosting and serving. Take into consideration that the cupcakes will lose some of their fluffiness if refrigerated or frozen.
