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    Home » Eggless Recipes » Eggless Cupcakes

    Eggless lemon cupcakes recipe

    Published: Feb 2, 2014 · Last Modified: Jul 13, 2018 by Kanan Patel / 65 Comments

    Jump to Recipe Pin 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.

    Eggless Lemon Cupcakes Recipe | Easy eggless baking recipe

    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.

    Eggless Lemon Cupcakes Recipe

    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:


    or Jump to Recipe

    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.
    Eggless Lemon Cupcakes Recipe

    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.
    Eggless Lemon Cupcakes Recipe

    7) Beat it well.

    8) Add dry ingredients to wet.
    Eggless Lemon Cupcakes Recipe

    9) Whisk till all comes together.

    10) Add ground almonds
    Eggless Lemon Cupcakes Recipe

    11) and mix it in.

    12) Divide the batter into 12 muffin cups.
    Eggless Lemon Cupcakes Recipe

    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.
    Eggless Lemon Cupcakes Recipe

    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.
    Eggless Lemon Cupcakes Recipe

    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.

    Eggless Lemon Cupcakes Recipe

    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 !!
    Eggless Lemon Cupcakes Recipe | Easy eggless baking recipe
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    Eggless lemon cupcakes recipe

    4.80 from 24 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    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  

    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
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    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.

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    1. Yana

      January 28, 2023 at 6:38 pm

      I love the cupcakes, but my sister wants a lemon layer cake for her birthday. Can I use the recipe the same way or do I have to change something? Thanks so much!5 stars

      Reply
      • Yana

        January 28, 2023 at 6:41 pm

        Sorry, what I meant was is there a way to do it with the almond flour, because I noticed your eggless cake recipe has maida, and my sister is gluten-free!

        Reply
        • Kanan Patel

          January 30, 2023 at 8:14 am

          Very little almond flour is used. Main structure comes from all purpose flour.
          So you must use flour and cannot be substituted with almond flour.

          Reply
      • Kanan Patel

        January 30, 2023 at 8:13 am

        Try this eggless lemon cake.
        These cupcakes are super soft and not a good idea to make layer cake.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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