Introduction
Eggless lemon cupcakes are a delightful treat that brings a burst of citrus flavor in every bite. Perfect for any occasion, these moist cupcakes are simple to make and cater to those who prefer an egg-free option. The recipe shares a delicious way to enjoy a light and fluffy dessert that is sure to impress friends and family.
Detailed Ingredients with measures
Flour – 1 and 1/2 cups
Baking Powder – 1 teaspoon
Baking Soda – 1/2 teaspoon
Salt – 1/4 teaspoon
Granulated Sugar – 1 cup
Lemon Zest – 2 tablespoons
Lemon Juice – 1/4 cup
Vegetable Oil – 1/2 cup
Milk – 1/2 cup
Vanilla Extract – 1 teaspoon
Prep Time
The preparation time for eggless lemon cupcakes is approximately 15 minutes. This gives you enough time to gather all your ingredients and mix them to create a delightful batter.
Cook Time, Total Time, Yield
Cook time for these cupcakes is around 20-25 minutes. When combined with the prep time, the total time to make these delicious treats is about 35-40 minutes. This recipe yields around 12 cupcakes, making it perfect for sharing or enjoying throughout the week.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with cupcake liners.
Prepare the Batter
In a mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt. In another bowl, whisk together the wet ingredients: lemon juice, lemon zest, yogurt, and vanilla extract.
Mix the Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
Fill the Cupcakes
Spoon the batter into the lined cupcake tray, filling each cup to about 2/3 full.
Bake the Cupcakes
Place the tray in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the Cupcakes
Once baked, remove the tray from the oven and let the cupcakes cool in the tray for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Prepare the Frosting (Optional)
If you wish to frost the cupcakes, whip together cream cheese, butter, powdered sugar, and lemon zest until smooth. Adjust the consistency with milk if necessary.
Frost the Cupcakes (Optional)
Once the cupcakes are completely cooled, spread or pipe the frosting onto each cupcake as desired.
Notes
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for 4-5 days.
Variations
You can add poppy seeds to the batter for added texture or incorporate a lemon glaze for extra sweetness.
Serving Suggestions
Serve the cupcakes garnished with additional lemon zest or a slice of lemon for a decorative touch.
