Eggless Strawberry Cupcakes Recipe
Prep time
Cook time
Total time
Recipe type: eggless dessert
Serves: 12 cupcakes
  • 2 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
  1. Pre-heat the oven to 180*C. Prepare a cupcake pan with cupcake liners.
  2. In a medium sized bowl, combine flour, baking powder, baking soda and lemon zest. Keep it aside.
  3. In a separate bowl, beat oil, sugar and vanilla together.
  4. Beat in the flax egg ( 2 tablespoons ground flax seeds + 1 tablespoon water, rested for 5 minutes).
  5. 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.
  6. Carefully fold in the strawberries.
  7. 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.
  8. Once the cupcakes have cooled completely, decorate them with vanilla bean butter cream frosting and diced strawberries.
Recipe by Bake with Shivesh at