1cupPowdered sugar (Confectioner’s sugar or icing sugar)
1teaspoonLemon zestfrom 1 lemon
2teaspoonLemon juiceor more or less
Instructions
Making eggless lemon cupcakes recipe:
Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
Line a muffin tray with paper liners or spray it with nonstick cooking spray or lightly butter it.
Take all purpose flour, baking soda, baking powder and salt in a bowl. Mix it till incorporated.
Take oil and sugar in another bowl. Whisk and It will be sand like texture.
Then add in yogurt, milk, zest, juice and vanilla extract. Beat it well.
Add dry ingredients to wet.
Whisk till all comes together.
Add ground almonds and mix it in.
Divide the batter into 12 muffin cups.
Bake into preheated oven for 20-22 minutes or till toothpick inserted into the center comes out clean.
Remove it from the oven; let it cool into the pan for 5 minutes.
Then remove it to cooling rack and let it cool completely.
Making the frosting:
Beat the soften butter and powdered sugar in a bowl till it becomes smooth, light and fluffy. Then add lemon zest and lemon juice. again beat it till it is spreading consistency.
Once cupcakes are cool completely, spread the frosting with butter knife or back of the spoon.
If you want you can pipe the frosting and decorate it however you like.