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:
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.
Recipe Card
Eggless lemon cupcakes recipe
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
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.
Darshini
Hi Kanan,I tried this recipe today.Turned out to be so good!I didn't have butter so couldn't do the frosting.Instead I just put few white chocolate chips on top.I really like how sweet yet tangy these cupcakes are.Thank you so much!Will try out more of your recipes😁
Kanan
very happy to know that you liked it.
Happy cooking!!!
Kiran A
Which lemon do we use here? The regular small lemons which we get everywhere or some other type?
Kanan
the regular lemons which has yellow skin and we use in regular cooking