Easy Eggless Strawberry Cupcakes
These Eggless Strawberry Cupcakes are soft, fluffy, andmoist! Packed with real strawberry favor and topped with a delicious pinkstrawberry frosting. Easily made from scratch with simple ingredients.
Servings 12 cupcakes
Calories 523kcal
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)
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.
Notes
Strawberries: 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.
Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
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.
Strawberry frosting can be made in advance and stored, covered, in the refrigerator for up to 5 days or in the freezer for up to 3 months. Bring the frosting to room temperature and mix until smooth before using.
Extra 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.
Nutrition
Calories: 523kcal | Carbohydrates: 76g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 235mg | Potassium: 100mg | Fiber: 1g | Sugar: 58g | Vitamin A: 749IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 1mg