Eggless Strawberry Cupcake

Eggless Srawberry Cupcake


Cupcakes are small cakes made to serve a single person. They are baked in muffin tins that are lined with the cupcake liners.

The batter of the cupcakes is same as that of the normal cakes. They bake faster compared to the bigger cakes. As they are small in size, the heat conduction is fast and they cook faster. The main ingredients used for making good and spongy cupcakes are flour, butter, sugar, eggs and leavening agents. They can be made of different flavors and varied ingredients such as fruits, nuts, chocolate chips, rice cereals. Sometimes different types of frostings, cream, peanut butter are inserted with the help of nozzle in the cupcakes while making them.

I have made the eggless strawberry flavored cupcake. They are very moist, soft and spongy. I have used milk and vinegar. Vinegar is acidic and reacts with baking soda. The chemical reaction between vinegar and baking soda  produces carbon dioxide which helps the cake to rise. This results in soft and fluffy cakes. The cake remains moist as I have used oil in making them.

I have also made eggless chocolate cupcake with vinegar. I will soon post the recipe.



Eggless Srawberry Cupcake

Eggless Strawberry Cupcake

An eggless and easy cupcake, very moist, soft and spongy with strawberry flavor.
Course Dessert
Cuisine Global
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 cupcake
Calories 227kcal



  • In a mixing bowl, take milk. Add vinegar to it . Mix it and keep it aside for five minutes. The milk will curdle as shown.
    Eggless Srawberry Cupcake
  • In the meantime, sift dry ingredients (all purpose flour, baking soda, salt, cornflour) for three times.
    Eggless Srawberry Cupcake
  • In the curdled milk mixture, add sugar, milk powder, oil and strawberry jam. Mix them well. Then add 3 -4 drops of red food colour.
  • Mix them well.
  • Add the dry ingredients gradually .
    Eggless Srawberry Cupcake
  • Mix them gently. Do not overmix them. Overmixing results in the dense cake.
    Eggless Srawberry Cupcake
  • Line the cupcake moulds with cupcake liners. Fill the liners with 1 tbsp of batter. Tap them.
    Eggless Srawberry Cupcake
  • Bake in the preheated oven at 180 C for 18- 20 minutes or till done.
    Eggless Srawberry Cupcake
  • Remove and cool them . Put chocochips on them when warm. Ready to serve or pack.
    Eggless Srawberry Cupcake
  • Eggless Srawberry Cupcake


Do not overmix the batter after adding the dry ingredients to the wet ingredient. Overmixing of the batter results in dense cake.


Calories: 227kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 3mg | Fiber: 1g | Sugar: 14g | Vitamin A: 150IU | Calcium: 80mg | Iron: 0.9mg

3 thoughts on “Eggless Strawberry Cupcake”

    • Hi Pooja
      Thank you for going through the recipe. Yes you can use strawberry crush in place of strawberry jam. Since the crush is liquid than jam, so add a tbsp of milk less from the mentioned amount. Happy baking!!


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