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Eggless Lemon Cupcake

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Lemon cupcakes are refreshing, melt in the mouth cupcakes. Its perfect for the summer with the sweet and tangy flavor and I’ve topped it with some Vanilla Sugar Glaze. I love anything with citrus flavours for summer as they are so refreshing. So, sharing the recipe and do try these cupcakes as everyone in my family loved it.

Lets prepare Vanilla Glaze –
Powdered sugar – 1 cup
Vanilla essence – 1/2 tsp
Melted unsalted butter – 1/2 tbsp
Milk – 2 tbsp
Method:

Combine powdered sugar, vanilla essence, butter and milk until mixture is creamy without any lumps.
Add this glaze on top of any cake or cupcake and enjoy!!!!

 

baking, eggless, snack, recipe, breakfast, cake

 

 

Eggless Lemon Cupcake
Recipe Type: Dessert
Author: Priya Shiva
Prep time:
Cook time:
Total time:
Serves: 6
Enjoy refreshing eggless Lemon cupcakes topped with vanilla glaze!
Ingredients
  • All purpose flour – 1 cup
  • Lemon juice – 1/4 cup
  • Yogurt – 1/4 cup
  • Milk – 1/3 cup
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp
  • Salt – a pinch
  • Oil – 1/3 cup
  • Granulated sugar – 3/4 cup
  • Lemon Zest – 1 tbsp (prepared by scraping outer layer of lemon)
  • Vanilla Essence – 1 tsp
  • Raisins – 2 tbsp (optional)
Instructions
  1. Preheat oven at 180 degree Celsius. Sift all purpose flour, baking soda and baking powder all together twice and keep it aside.
  2. Add sugar, oil in a bowl and mix it well until sugar completely dissolves. Add yogurt, milk, lemon juice and blend it well.
  3. Now add all purpose flour (mixed with baking powder, baking soda) slowly to the mix and blend it well. Make sure there are no lumps in the batter.  Add vanilla essence, salt, lemon zest, raisins and give a quick stir.
  4. Grease the cupcake tin with some oil evenly and add the batter to it. You can also use cupcake liners.
  5. Bake at 180 C for 20 minutes. Check after 20 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.
  6. Once it has cooled down, invert it on a wire rack and let it cool down completely.
  7. Top it with vanilla glaze and enjoy!!
Yum

Comments

  1. Rafeeda AR says

    wow… looks so soft… it's been ages since i baked some proper cupcakes as well… though I am compensating with baking cakes… hehe…

      • Deeksha says

        Priya.. my search for an eggless lemon cake is over here. Since I am also vegetarian… can you please tell… as if there are two eggs or one egg in the recipe… how do we replace them with yogurt… because sometimes yogurt is already there in the recipe along with eggs.

        • Priya Shiva says

          Thank you Deeksha. I egg can be replaced with 1/4 cup yogurt but it depends on each recipe. If a recipe already has yogurt, you can try other egg replacers like banana, flax seeds etc..

  8. Sayantan Mahato says

    Hi,

    Well, for a change I went with Eggs rather than Oil and Yogurt, and guess what?

    It tastes yummiest than ever!

    Thanks for sharing such a well-detailed guide, got to surprise my mom with this!

    Thanks!

  11. HeiLin (Heidy McCallum) says

    I am so thrilled to find this recipe for Eggless Lemon Cupcakes! My niece has and egg allergy and we have such a hard time finding recipes to make for her!! Thank you for listing it on The Weekend Social Link Party!!!

  16. Rama says

    Thanks. It came out really well. Especially, for a beginner like me. I made few changes, like added honey instead of sugar and condensed milk instead of milk n yogurt and also maida n wheat atta in 50:50 ratio. On health point of view, as I wanted to give this to my 2 yr old daughter.

  18. Nidhi says

    I have tried this recipe n really loved d outcome. One query as to how to mix oil n sugar granules. I tried by whisk but it did not dissolve. Finally I blended in d mixer. Was a lil messy. Pls guide

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