All things Strawberry Cupcakes (eggless)


These pretty pink strawberry cupcakes with luscious butter-whipping cream frosting are such a divine dessert for the Valentines Day
I call it ‘all things strawberry cupcakes’ as I have used strawberry chunks in the batter and added strawberry puree to the frosting.
Fresh strawberries are in season and it is an ultimate delight to make cupcakes with them. The add of some chunks of strawberries gives the muffins a delicious sweet-sour flavour, taking the dessert to another level. That’s why these lovely cupcakes is a real deal for any occasion
 These strawberry cupcakes are super easy to make with the simple ingredients which are easily available in your kitchen. I have skipped the eggs and used the malai(milk fat) as a base for the sponge. Milk fat/malai makes them soft, spongy and super moist.  Butter has been added to whipped cream to stabilize it so I call it butter-whipped cream frosting. A strawberry puree not only gives them a pretty colour but also enhances the flavours. If you like you can make them look prettier with a strawberry on the top of each cupcake

Course – Dessert

Cuisine – world

 Prep Time – 10 Min

 Cook Time – 25 Min

 Total Time – 60 Min

 Yield – 6 Servings

 Author – Bharti Dhawan


•  Malai or milkfat – 1 cup or 100 gms
•  Fine sugar – 80 gms
•  Melted butter – 1 tbsp
•  Cake flour/maida – 125 gms
•  Baking powder – 1 tsp
•  Baking soda – 1/2 tsp
•  Finely chopped strawberries – 2 tbsps
•  Homemade strawberry jam – 1 tbsp
Ingredients for frosting
•  Dairy or non-dairy whipping cream – 1 cup or 100 gms
•  Melted butter at room temperature – 2 tbsp
•  Powdered sugar – 50 gms
•  Strawberry puree (store brought) – 4 tbsps
•  Some strawberries to garnish the cupcakes

Instructions for muffins

1-  Line the muffin tray with paper moulds and keep aside

2-  preheat oven at 180°C. Sift the flour with baking powder and soda. Keep aside
3-  Take a bowl and add malai,  melted butter, and sugar. Whisk them well with a hand or electric beater for 2-3 minutes creating aeration
4-  Add chopped strawberries and strawberry jam. Mix well
5-  Add sifted flour and mix gently making 8 sign until the flour is incorporated well. Do not overmix otherwise the muffins won’t rise much
6-  Drop the batter into muffin moulds filling up to the height of 3/4th of each
7-  Bake the muffins at 180°C for 20 to 22 minutes or until the toothpick comes out clean. Means that no liquid batter should be stick to the toothpick. If it is,  bake for more 5 minutes
8-  When baked,  let them in the oven for 5 minutes and then transfer them on a wire rack to cool down completely. In the meanwhile prepare for buttercream frosting
Method for frosting
1-  Take a glass bowl and add chilled whipping cream. Place this bowl into another bowl full of ice cubes. Ensure that water or ice cubes do not enter into the cream bowl
2-  Start whipping the cream with an electric beater at low speed first,  increasing the speed to higher
3-  Add melted butter to it,  followed by the powdered sugar and strawberry puree
4-  Whip the butter-cream till hard peaks formed Next fill the butter-cream into a piping bag with the nozzle in
5-  Pipe the strawberry buttercream on each cupcake making swirls. Garnish each cupcake with the strawberries