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:
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.
Eggless lemon cupcakes recipe
US measuring cups are used (1 cup = 240 ml)
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.
Hello! I just wanted to say this recipe was delicious and I’m so glad I found it 🙂 I used blackberry icing instead of lemon for a bit of contrast. Really beautiful and fluffy. I was just wondering if all your eggless cake recipes are like this? Can this recipe be used with other flavours or is it the lemon juice that makes it so moist? I’d love to recreate this texture with other cakes as well as I’m having difficulty with them being dense and dry 🙁 Any advice you could give would be really appreciated, i’m only a novice baker haha!
Glad to know that cake came out good. I like the blueberry and lemon combination. That’s clever idea. For my eggless baking recipe, I always explain the texture in recipe description. So read it and see if it suits you.
To tweak the recipe, one need to change many other ingredients. Most important the leavening agents (meaning baking powder and baking soda.) The measurements will be different, if lemon juice is used or choco chips or oil or butter. So in short, if one ingredients is changed then to make it perfect many other ingredients proportion need to be changed.
Ah thats what I thought. Ok i’ll try one of your other cake recipes as these sound really lovely as well. Thanks loads for your reply, it was really helpful 🙂 keep baking the good stuff!
Yes I will be sharing more baking recipes here. Hope you like other recipes just like this one.
I tried this cake yesterday and it came out very very well. The tangy sweet taste and the lemony flavour especially with an occasional taste of rind was very nice. Thanks for your recipe! I look forward to trying a couple more given how well this turned out. Thanks again!
I faced a few minor glitches in the process –
My batter was in excess of my cupcake size. I could try the same recipe out with a smaller cup size (and adjust the proportions accordingly) right? If I use half the flour volume, by how much do I have to change the baking powder and soda quantity?
Also, the top of my cupcakes had a dark brown crust although the inside was extremely soft. Do you think this is due to over baking? I baked for about 23 mins.
1) If making half quantity then baking powder and baking soda quantity will be half. Actually halve all the ingredients.
2) Yes it can be possible due to over baking. Or If the pan was very near to the top surface of the oven, then top part can be brown quickly. To avoid that, you can cover it loosely with aluminum foil for last 3-4 minutes of baking