Egg-Free Chocolate Strawberry Cupcakes Recipe Highlights
Today’s cupcake recipe begins with a very familiar eggless chocolate batter. To make these cupcakes, I adapted my One Bowl Eggless Chocolate Cake, which has an extra fluffy crumb and undeniably intense chocolate-y flavor. These Eggless Chocolate Strawberry Cupcakes are homemade eggless chocolate cupcakes filled with strawberry sauce or jam and topped with strawberry buttercream. And while they require a few steps, they are super easy to make. These cupcakes are soft, super moist, and tasty but not overly sweet. And the strawberry buttercream is the perfect addition. It’s creamy, fresh, and completely packed with real strawberry flavor. Consider these your perfect dessert to share with loved ones!
Ingredients You’ll Need
Amounts are included in the printable recipe below (scroll down). You’ll need:
Step By Step Recipe Photo Tutorial
1 – Make the Eggless Chocolate Cupcakes
Combine the oil, melted butter, and sugar. Then, whisk in buttermilk, sour cream, vanilla extract, and coffee; whisk until well combined. For the Eggless Chocolate Cupcakes:
Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. Sugar: Regular white granulated sugar o caster sugar.Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Coffee: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. If you don’t want to add coffee, just add 1 tablespoon of hot water.Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.Unsweetened natural cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. Baking powder & Baking soda: Make sure they’re not expired or too old.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
To Fill & Decorate:
Strawberry sauce or jam: You can use homemade or store-bought. I often use my Easy Strawberry Topping Sauce to fill these cupcakes.Strawberry buttercream: It’s similar to classic buttercream frosting, but with the addition of strawberries to give it a sweet and tart flavor that compliments the cupcakes so well!Fresh strawberries: This is optional but makes the cupcakes look extra cute!
Add the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt; mix until just combined. Fill the cupcake liners about two-thirds full and bake.
2 – Make the Strawberry Buttercream
This Strawberry Frosting is the perfect complement to these cupcakes. It’s rich, creamy, and has a delicious strawberry flavor. To make the strawberry frosting, you can use homemade strawberry puree or freeze-dried strawberries. If you use sliced freeze-dried strawberries, use a blender or food processor to process them into a powdery crumb.
3 – Fill the Cupcakes
Use a knife (or a cupcake corer) to carve a hollow in the center of each cupcake.Fill the center of each cupcake with strawberry sauce or jam, then place the carved piece back on top.Spread or pipe the frosting evenly on the cupcakes.
4 – Decorate
You certainly don’t have to use a piping tip + bag to decorate the cupcakes – spooning the frosting in is perfectly fine. I find a piping tip makes things a little neater but do whatever is best for you.
Variations
You can fill the cupcakes with whipped cream and chopped strawberries, or even fill them with the same strawberry buttercream you going to use to frost them.Top the cupcakes with covered chocolate strawberries.Not feeling like chocolate cupcakes? No problem! Use my Eggless Vanilla Cupcake recipe instead. This recipe can easily be turned into mini cupcakes. The batter should make around 24 mini cupcakes.
Storing & Freezing Instructions
Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 1 month; defrost at room temperature before frosting and serving.Frosted cupcakes can be stored at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
Take into consideration that the cupcakes will lose some of their fluffiness if refrigerated or frozen.
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.
Make-Ahead Instructions: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and fill/frost the day of serving. Strawberry frosting can be prepared the day before too.
More Eggless Cupcake Recipes You’ll Love!
Easy Eggless Red Velvet CupcakesEggless Funfetti CupcakesEasy Eggless Oreo CupcakesEggless Carrot Cake CupcakesEggless Vanilla CupcakesEasy Eggless Strawberry Cupcakesmore eggless cupcakes…
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in January 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
