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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


  • 1.5 cup all purpose flour
  • 0.5 cup sugar
  • 0.5 cup milk powder
  • 3 tbsp cornflour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 0.5 cup oil
  • 1 cup milk
  • 2 tsp vinegar I have used apple cider vinegar
  • 2 tbsp strawberry jam
  • 1 tsp vanilla extract
  • 4 drops red food colour
  • chocochips for garnishing


  • 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