These Eggless Strawberry Cupcakes are soft, fluffy, and moist! Packed with real strawberry flavor and topped with a delicious pink strawberry frosting. Easily made from scratch with simple ingredients. The recipe includes step-by-step photos and lots of tips.
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!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Strawberries: I always use fresh, but you can use frozen to make the strawberry puree if that is what you have handy. If using frozen, I recommend thawing them beforehand and then patting them dry with a paper towel to remove the extra moisture.
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- 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.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- 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.
- Sugar: Regular white granulated sugar o caster sugar.
- Vanilla extract: For optimal flavor, reach for real vanilla instead of imitation. Even better, try homemade vanilla extract!
- Strawberry emulsion (optional): I love to use emulsion in my baked goods since the flavor is more robust than extract, and they will not bake out when exposed to heat. You can find strawberry emulsion in baking supply stores or online at Amazon.
- Gel red food coloring (optional): The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less
- Strawberry Buttercream: To make the buttercream, you’ll need unsalted butter, confectioners’ sugar, whole milk or heavy cream, pure vanilla extract, salt, and strawberry emulsion for extra strawberry flavor (this is optional).
- To decorate 6 fresh strawberries, halved (optional)
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.
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!
Eggless Cupcakes Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
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.
Frequently Asked Questions
I don’t recommend that! If we added the strawberry puree without reducing it down first, it would completely change the texture of the cupcake, and the strawberry flavor would be almost absent. Reducing it is a must.
I always use fresh, but you can use frozen to make the strawberry puree if that is what you have handy. I recommend thawing them beforehand and then patting them dry with a paper towel to remove the extra moisture.
Absolutely! Thaw overnight in the refrigerator before using.
The most important thing to consider when doubling a recipe is the fact that your mixer has enough space to mix all the ingredients properly. For example, if your mixer has 8 or 6-quarter capacity, you probably have room for a double batch. On the other hand, if your mixer is a 3.5 or 4.5 -quarter capacity is better that you make two separate batches. In short, If your mixer is big enough for two batches, you can double the recipe. If not, I recommend making two separate batches.
The main difference is that emulsion’s flavor is more robust than extract, and they will not bake out when exposed to heat.
Food Allergy Swaps
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
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:
Storing & Freezing Instructions
Store: 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. Take into consideration that the cupcakes will lose some of their fluffiness if refrigerated or frozen. The frosted cupcakes can be stored at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
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.
More Egg-Free Cupcake Recipes You’ll Love!
- Eggless Chocolate Strawberry Cupcakes
- Best Fluffy Eggless Funfetti Cupcakes
- Easy Eggless Oreo Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Vanilla Cupcakes [Video]
- Browse more recipes…
Easy Eggless Strawberry Cupcakes
Equipment
Ingredients
For the Strawberry Puree:
- 1/2 lb (225 g) strawberries, washed and hulled (see notes)
For the Eggless Strawberry Cupcakes:
- 2 cups (280 g) all-purpose flour
- 2 1/2 teaspoons (10 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1/4 teaspoon kosher salt
- 1 cup (240 ml) buttermilk
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 tablespoons (30 g) reduced strawberry puree
- 1 teaspoon (5ml) pure vanilla extract
- 1 teaspoon (5 ml) strawberry emulsion (optional)
- 1 tiny drop of gel red food coloring (optional)
- 6 fresh strawberries halved (to decorate – optional)
For the Strawberry Buttercream:
- 1 cup (230 g) unsalted butter, softened
- 4 cups (480 g) confectioners’ sugar, sifted
- 2 tablespoons (30 ml) whole milk or heavy cream
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 teaspoon salt
- ¼ cup (60 g) reduced strawberry puree
- 1 teaspoon (5 ml) strawberry emulsion (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Before You Get Started:
- Read and follow the recipe. Don't sabotage your time,effort, and money! This might sound obvious, right? But following the recipe isthe most important cake baking tip you'll ever hear/read. I'm guilty of this,too! Sometimes I'm in a rush, and I don't take the time to read the recipecarefully or substitute ingredients in recipes based on what I have. I do notrecommend doing this unless the recipe suggests alternatives.
- Bring all your refrigerated ingredients to roomtemperature. This will ensure that the batter mixes correctly, and you'llget a better rise and texture in your final baked good.
- Pre-measure all my ingredients before you get started.This way, you'll have them ready to go, and don't forget anything. To measure,I highly recommend using a scale. If you haven't used a scale before, don't beintimidated. It's actually easier than using cups and more precise, which iskey for eggless baking. You can get a good kitchen scale online or in any localkitchen equipment store.
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. Remove from the heat, pour into a bowl, and set aside to cool. Allow the strawberry puree to cool completely before using. Cover and store for up to 1 week in the refrigerator. Note: I recommend making the strawberry puree the day before, so it has plenty of time to cool down.
Make the Eggless Strawberry Cupcakes:
- Preheat the oven to 350ºF (180ºC). Line a 12-cup cupcake pan with cupcake liners.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 2 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the strawberry puree, vanilla, strawberry emulsion (if using) and red food color (if using); continue beating to combine, about 1 minute.
- Turn the mixer to low and 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. Cool in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan, place back on the rack, and cool to room temperature, about 1 hour, before frosting
Make the Strawberry Frosting:
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
- Reduce the mixer speed to low, 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 confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
- Add the cooled strawberry puree and strawberry emulsion (if using) and mix until well incorporated.
Decorate:
- Spread or pipe the frosting evenly on the cupcakes. Top each cupcake off with a strawberry half, if desired, and enjoy.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- 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.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Hi Oriana!
I snagged my Simply Eggless cookbook because I remembered this recipe was in it and I could use that instead of a screen… Curious why you changed the recipe to/from buttermilk? Also, I am curious if you have a frosting recipe that is lightly sweet that is *not* a cream cheese based frosting or buttercream? I tried one with cream cheese and whipping cream the other day I loved but my family didn’t like it… So thankful for your work! -Janine
Hi Janine! Aw, thank you so much for grabbing the cookbook—how sweet of you!! 💛 Both versions actually work great. I often include two options because I know buttermilk can be tricky to find, especially for my non-US bakers. Whenever possible, I test the recipe with both to make sure it still turns out amazing no matter which one you use.
As for a lightly sweet frosting without cream cheese or buttercream, have you try the Swiss Meringue buttercream in the cookbook? It’s less sweet and super smooth. 😊
Hello Oriana!
I came back to review the cupcakes! My party loved them – hint of strawberry (didn’t use emulsion) and perfect for a summer gathering! I will try that Swiss meringue in the cookbook you suggested, I had forgotten about that! For this recipe I ended up making a buttercream but whipped the sugar and butter for an extended period of time and then added more heavy cream than was called for and whipped it even longer to fluff up. It was soft with the added strawberry but held long enough to be piped on top and delivered to guests.
Hi Janine! Thank you so much for coming back to share—I’m so happy the cupcakes were a hit at your party! 🎉 Your buttercream tweaks sound perfect, especially for summer. And yes, definitely give that Swiss meringue a try when you get a chance—I think you’ll love how stable and silky it is. So glad the recipe helped make your celebration sweet and allergy-friendly 💕