Strawberry season is here and the beautiful red berries that I adore so much have flooded the market. I baked an eggless strawberry cake sometime back and the next thing on my list was an eggless strawberry cupcakes recipe! These fluffy, light and sweet eggless strawberry cupcakes with fresh strawberries are so good, you’ll not believe I don’t use any eggs to make them. This easy to bake eggless vanilla strawberry cupcakes need to go up on your to-bake list now! This reminds me, have you tried my eggless lemon cupcakes recipe yet?
You’d be surprised to see that these easy strawberry cupcakes are fuss-free when it comes to ingredients. Besides your regular maida, sugar and vegetable oil, all you need is a cup of fresh strawberries. I love recipes that only call for ingredients which I already have on my kitchen shelf. I flavor these simple, easy to bake eggless strawberry cupcakes with good old vanilla. You can throw in some fresh lemon-zest, if you like. Feeling adventurous? Add half a teaspoon of cardamon powder for extra flavor.
Ingredients2 tablespoons ground flax seeds + 1 tablespoon water, rested for 5 minutes
2 cups (240g) maida/ all-purpose flour
2 teaspoons (8g) baking powder
½ (3g) teaspoon baking soda
½ teaspoon (2g) fresh lemon zest
½ cup (120mL) vegetable/ olive oil
1 cup (200g) castor sugar
1 teaspoon (5mL) vanilla extract
1 cup (240mL) milk
¾ cup (130g) strawberries, diced
Method* Pre-heat the oven to 180*C. Prepare a cupcake pan with cupcake liners.
* nnIn a medium sized bowl, combine flour, baking powder, baking soda and lemon zest. Keep it aside.
* In a separate bowl, beat oil, sugar and vanilla together.
* Beat in the flax egg ( 2 tablespoons ground flax seeds + 1 tablespoon water, rested for 5 minutes).
* Now fold the flour mixture into the wet ingredients, in three batches, alternating with the milk. Do not over beat and mix only until there are no large flour pockets.
* Carefully fold in the strawberries.
* Use an ice-cream scoop to transfer the batter into the prepared cupcake pan.
* Bake at 180*C for 20-25 minutes or until a skewer inserted into the cupcakes come out clean.
* Once the cupcakes have cooled completely, decorate them with vanilla bean butter cream frosting and diced strawberries.