Pre-heat the oven to 180C. Line a cupcake trey of 12 with parchment paper
In a large bowl, combine flour, baking soda, baking powder, and lemon zest
In a separate bowl, beat vegetable oil and sugar.
Beat in the Greek yogurt and lemon juice.
Add dry ingredients to the wet ingredients in three batches, alternating with milk. Use a spatula to fold the dry ingredients into the wet ingredients. Do not over mix.
Transfer the batter into the prepared pan. Bake at 180C for 15-20 minutes or until the cupcakes are golden brown and cooked through.
Your eggless lemon cupcakes are ready. Once cooled, top with cream cheese frosting.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-lemon-cupcakes/