Eggless lemon cupcakes recipe

Eggless lemon cupcakes recipe - Once again I am here with another egg free baking recipe. This is dear hubby’s favorite cupcakes. He loves citrus and sweet flavors combined.

These cupcakes are really moist and soft. You won't believe that these cuties are eggless.

I have also made lemon flavored butter cream frosting which makes it more delicious.

I have already shared Eggless lemon cake recipe. It is already tried by many readers. One of the readers had tried that in cupcake form and he/she got success as well.

But still I am sharing this recipe because it is totally different from cake in terms of flavors and texture.

I have added some ground almonds in this recipe which gives really nutty taste to the cupcakes.

These cupcakes are very easy to make that baking beginners can also make it.

Check out other eggless cupcakes recipes
Red velvet cupcakes  //  Butterscotch cupcakes  //  Black bottom cupcakes  //  Chocolate cupcakes

How to make eggless lemon cupcakes recipe:

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1) Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.

2) Line a muffin tray with paper liners or spray it with nonstick cooking spray or lightly butter it.

3) Take all purpose flour, baking soda, baking powder and salt in a bowl. Mix it till incorporated.

4) Take oil and sugar in another bowl.

5) Whisk and It will be sand like texture. Because we have less fat compared to sugar quantity.

6) Then add in yogurt, milk, zest, juice and vanilla extract.

7) Beat it well.

8) Add dry ingredients to wet.

9) Whisk till all comes together.

10) Add ground almonds

11) and mix it in.

12) Divide the batter into 12 muffin cups.

13) Bake into preheated oven for 20-22 minutes or till toothpick inserted into the center comes out clean.

14) 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.

15) While cupcakes are cooling make the frosting. I have made lemon flavored frosting just like I made orange frosting for chocolate orange cupcakes. Quick recap - 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.

16) 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.

Let's have a bite of it, my mouth is watering as I am writing here. You can see the texture of it, I don't have to tell you that how good it is.

Serving suggestion: Enjoy this as a dessert. Make a big batch of it for parties or picnic or small get together.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Eggless lemon cupcakes recipe

4.79 from 19 votes

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US measuring cups are used (1 cup = 240 ml)

Author: Kanan

Course: Dessert

Cuisine: American

Calories: 241kcal

Servings 12 cupcakes

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

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For eggless lemon cupcakes recipe:

• ▢ 1 cup + 2 tablespoons All purpose flour (Maida)
• ▢ ½ teaspoon Baking powder
• ▢ ½ teaspoon Baking soda
• ▢ ¼ teaspoon Salt
• ▢ ⅓ cup Oil
• ▢ ¾ cup White granulated sugar
• ▢ ¼ cup Plain yogurt
• ▢ ⅓ cup Milk
• ▢ ¼ cup Lemon juice Freshly squeezed
• ▢ 1 tablespoon Lemon zest from 2 lemons
• ▢ 1 teaspoon Pure vanilla extract
• ▢ ⅓ cup Ground almonds or almond meal or almond flour

For lemon frosting:

• ▢ ¼ cup Unsalted butter soften at room temperature
• ▢ 1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
• ▢ 1 teaspoon Lemon zest from 1 lemon
• ▢ 2 teaspoon Lemon juice or 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.

Nutrition

Calories: 241kcal | Carbohydrates: 32.9g | Protein: 2.3g | Fat: 11.8g | Saturated Fat: 3.6g | Cholesterol: 12mg | Sodium: 137mg | Potassium: 71mg | Fiber: 0.7g | Sugar: 23.2g

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.