Eggless lemon cupcakes
US measuring cups are used (1 cup = 240 ml)
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 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. Whisk and It will be sand like texture.
- 5
Then add in yogurt, milk, zest, juice and vanilla extract. Beat it well.
- 6
Add dry ingredients to wet.
- 7
Whisk till all comes together.
- 8
Add ground almonds and mix it in.
- 9
Divide the batter into 12 muffin cups.
- 10
Bake into preheated oven for 20-22 minutes or till toothpick inserted into the center comes out clean.
- 11
Remove it from the oven; let it cool into the pan for 5 minutes.
- 12
Then remove it to cooling rack and let it cool completely.
- 13
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.
- 14
Once cupcakes are cool completely, spread the frosting with butter knife or back of the spoon.
- 15
If you want you can pipe the frosting and decorate it however you like.