EGGLESS LEMON CUPCAKES RECIPE
Eggless Lemon cupcakes recipe is easy to make; soft, spongy and very moist with sweet and tangy flavors. Addition of le...mon butter cream frosting makes it yummier.
Eggless Lemon cupcakes recipe is easy to make; soft, spongy and very moist with sweet and tangy flavors. Addition of le...mon butter cream frosting makes it yummier.
Yield: 12 cupcakes
INGREDIENTS:
For cupcakes:
All purpose flour - 1 cup + 2 tablespoons
Baking powder - ½ teaspoon
Baking soda - ½ teaspoon
Salt - ¼ teaspoon
Oil - ⅓ cup
Granulated sugar - ¾ cup
Yogurt - ¼ cup
Milk - ⅓ cup
Lemon juice - ¼ cup
Lemon zest - 1 tablespoon
Pure vanilla extract - 1 teaspoon
Ground almonds - ⅓ cup
For Lemon frosting:
Unsalted butter - ¼ cup, soften at room temperature
Icing sugar (confectioner’s sugar or powdered sugar) – 1 cup
Lemon zest – from 1 lemon
Lemon juice – 2 teaspoon or more or less
INSTRUCTIONS:
Make Cupcakes:
1. Pre-heat the oven to 350 degree F or 180 degree 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 first four dry ingredients in a bowl. Mix it till incorporated.
4. Take oil and sugar in another bowl. Whisk it using wire whisk or hand mixer or stand mixer. It will be sand like texture.
5. Then whisk in yogurt, milk, zest, juice and vanilla extract.
6. Add dry ingredients to wet. Whisk till incorporated.
7. Add ground almonds and mix it in.
8. Divide the batter into 12 muffin cups.
9. Bake into preheated oven for 20-22 minutes or till toothpick inserted into the center comes out clean.
10. Remove it from the oven; let it cool into the pan for 5 minutes. 11. Then remove it to cooling rack and let it cool completely.
Make frosting:
1. Take soften butter and sugar in a bowl.
2. Whisk it till sugar get incorporated and it becomes light and fluffy.
3. Then add lemon zest and lemon juice.
4. Again keep whisking till you get smooth and light, like spreading consistency.
5. Once cupcakes are cooled completely, frost them with icing however you like
INGREDIENTS:
For cupcakes:
All purpose flour - 1 cup + 2 tablespoons
Baking powder - ½ teaspoon
Baking soda - ½ teaspoon
Salt - ¼ teaspoon
Oil - ⅓ cup
Granulated sugar - ¾ cup
Yogurt - ¼ cup
Milk - ⅓ cup
Lemon juice - ¼ cup
Lemon zest - 1 tablespoon
Pure vanilla extract - 1 teaspoon
Ground almonds - ⅓ cup
For Lemon frosting:
Unsalted butter - ¼ cup, soften at room temperature
Icing sugar (confectioner’s sugar or powdered sugar) – 1 cup
Lemon zest – from 1 lemon
Lemon juice – 2 teaspoon or more or less
INSTRUCTIONS:
Make Cupcakes:
1. Pre-heat the oven to 350 degree F or 180 degree 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 first four dry ingredients in a bowl. Mix it till incorporated.
4. Take oil and sugar in another bowl. Whisk it using wire whisk or hand mixer or stand mixer. It will be sand like texture.
5. Then whisk in yogurt, milk, zest, juice and vanilla extract.
6. Add dry ingredients to wet. Whisk till incorporated.
7. Add ground almonds and mix it in.
8. Divide the batter into 12 muffin cups.
9. Bake into preheated oven for 20-22 minutes or till toothpick inserted into the center comes out clean.
10. Remove it from the oven; let it cool into the pan for 5 minutes. 11. Then remove it to cooling rack and let it cool completely.
Make frosting:
1. Take soften butter and sugar in a bowl.
2. Whisk it till sugar get incorporated and it becomes light and fluffy.
3. Then add lemon zest and lemon juice.
4. Again keep whisking till you get smooth and light, like spreading consistency.
5. Once cupcakes are cooled completely, frost them with icing however you like
