Cupcakes and Muffins (no egg no milk no butter)

Vegan Strawberry Cupcakes

Super Moist Strawberry Cupcakes | No Egg No Milk No Butter Cake

These Egg-Free Dairy-Free STRAWBERRY CUPCAKES are super moist and so easy to make. They are full of mango flavor and are perfect for summer.
Makes 12 cupcakes


  • 1 ½ cup (250 g) Fresh Strawberries
  • 1/3 cup (80 ml) Water
  • 3/4 cup (150 g) Granulated Sugar
  • 1/3 cup (80 ml) Vegetable oil
  • 1 ½ cup (210 g) All-Purpose Flour
  • 1 ½ tsp (6 g) Baking Powder
  • 1/2 tsp (3 g) Baking Soda
  • 1/4 tsp (2 g) Salt
  • 1-2 drops Pink food coloring gel

For toppings

  • Fresh Strawberries
  • Mint leaves
  • Powdered/Icing Sugar


  • Preheat oven to 350oF (180oC).
  • Blend strawberries until smooth in food processor or blender to make a puree.
  • To a bowl, transfer the strawberry puree. Then, add water. Whisk to mix.
  • To same bowl, add sugar. Whisk until sugar dissolves completely.
    Then, add oil and whisk to mix.
  • Sieve, flour, baking powder, baking soda and salt into the strawberry puree mix. Whisk until just combined and dry flour no longer visible.
  • Add, 1-2 drops of pink food coloring gel. Mix to combine.
  • Grease cupcake pan with no-stick cooking spray (or line tray with cupcake liners). Wipe any excess oil on the top of pan.
  • Spoon batter into pan until about 2/3 full.
  • Bake in preheated oven to 350oF (180oC) for 20-22 minutes or until toothpick comes out clean.
  • Let cupcakes cool in pan for 10 minutes, then transfer to cooling rack and let cool completely.
  • Dust cupcakes with powdered/icing sugar.
  • Top cupcakes with strawberry and mint leaves.