Strawberry Cupcakes | Dairy-free

Yield: 24 Servings

Calories per serving: 168

Fat per serving: 6.0 g

Strawberry Cupcakes | Dairy-free

I cannot count the number of strawberry cake recipes I’ve come across that contain no real strawberries. I don’t see the point of them, the beauty of a strawberry cake is it’s fresh flavors, which is why I made this strawberry cake. It is practically bursting with strawberry goodness.


  • 1 1/2 cups strained pureed strawberries
  • 6 eggs
  • 1 tbsp vanilla
  • 1 tbsp lemon juice – only if the strawberries are frozen
  • 2 1/4 cups sifted flour
  • 1 3/4 cups white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup butter substitute


  1. Preheat oven to 350
  2. Puree the strawberries and strain through a sieve (thaw the strawberries first if using frozen). Mix the strawberry puree with the eggs and vanilla. Mix in the lemon juice if using frozen strawberries.
  3. In a separate bowl sift together the flour, sugar, baking soda, and salt.
  4. Mix together wet and dry ingredients while beating in the butter.
  5. Scoop into cupcake liners, bake at 350 for 12-15 minutes.
  6. For cake: Split batter between two 9-inch cake pans, and bake at 350 for 25 minutes.
  7. This recipe can be scaled down by dividing each ingredient into thirds (for 8 cupcakes).


Protein 2.7 g | Carbs 25.79 g | Fat 6.0 g | Fiber 0.4 g

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