It’s raining eggless recipes on the blog. Don’t you agree? I shared the eggless chocolate orange cake recipe yesterday and eggless peanut butter-chocolate bars day before that. So, today I’m sharing this very simple recipe of eggless lemon cupcakes. They’re very flavorful and super delishh! I top these eggless lemon cupcakes with cream cheese frosting, that I absolutely love.
INGREDIENTS FOR THE LEMON CUPCAKES
These cupcakes are very easy to whip up. The recipe calls for Greek Yogurt, but, if you don’t have that on hands, simply hang home-made curd overnight and use that.
The recipe requires you to zest lemons and there are some pointers I’d like you guys to keep in mind-
-properly rinse the lemon because while extracting the zest, we use the outer skin which is overly exposed to chemicals and impurities
-using a micro-plane grater will help you with extra fine zest
-Grate only until the yellow part because it gets bitter beyond that.
-always extract the zest while you’re baking
WHAT TO KEEP IN MIND WHILE BAKING THESE EGGLESS LEMON CUPCAKES
Please remember- while combining dry and wet ingredients, do not over mix the batter. If you mix it too vigorously, you’ll end up with dense cupcakes and if made correctly, these eggless lemon cupcakes are very light and fluffy!
I also have an entire post dedicated to baking your cupcakes perfectly because I always have your back, guys! Haha!
FOR THE FROSTING
I go with my staple cream cheese frosting with these eggless lemon cupcakes and honestly, if I had it my way, every cupcake and cake would have a cream cheese frosting simply because how beautifully decadent it is! This recipe of cream cheese frosting is sturdy, pipe-able, and so, this is your best friend when it comes to frosting.
But, you can also go with buttercream frosting if you prefer that over cream cheese frosting.
I’m also very happy these days to see that there are SO many of you who are trying out recipes from the website these days. It is very exciting to see you guys enjoy the recipes here and recreate them in your kitchens. This is why I do what I do! If you make these eggless lemon cupcakes, don’t forget to share images with me. In case you post pictures on Instagram, don’t forget to use #bakewithshivesh.
Happy Baking!
eggless lemon cupcakes
- 1 +1/2 cup all purpose flour (maida)- 180g
- ½ teaspoon baking soda- 3g
- 1 teaspoon baking powder- 4g
- 1 tablespoon lemon zest- 6g
- ¾ cup vegetable oil- 180mL
- 1 + ½ cup castor sugar -300g
- 1 cup Greek yogurt- 285g
- 5 tablespoon lemon juice- 75mL
- ½ cup milk- 120mL
- 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.
Hi shivesh,
One huge doubt i came across yesterday,
You suggest to use greek yogurt in egless recipe as a substitute of eggs ( runny yogurt spoils the recipe thats what you tell i guess ),
But (sugarnspicebyradhika )suggest us to use buttermilk in few basic sponge recipes as a substitute of eggs
What is the actual science ?as you tell us to hang the curd to remove whey and she tell us to remove the greek yogurt and add whey liquid;
I am really confused can you throw some light on the science behind each logic,
PS : i have used greek yogurt several times and it works magic ( this just a confusion that i have now, as contradicting opinions in same sponge recipes)
Extremely sorry for the long question
Do revert !!!
Thank you in advance 🙂
How many cupcakes does this recipe yield?
12
Hi here in pune we don’t find much of lemon so in case of lemon if am using lime then what’s the quantity of juice that I need to add
Hi! same quantity 🙂
Can these be made in convection mode of microwave? If yes,what setting?
I don’t use a microwave but you can try baking these in convection mode
Hi Shivesh, I love your recipes and experiment with quite a few regularly and swear by them! You have inspired me to be a baker! Adore your posts on Instagram as well! God bless! I was trying this one out but I used regular yoghurt. The cupcakes don’t seem to have risen as they should nor well cooked! What could be the reason for this? Plz advise!
Hi Neha, thank you so much. means a lot to me 😀 I’m sorry to hear that these cupcakes didn’t turn out well. The reason could be that you over mixed while combining dry and wet ingredients. Over mixing at that stage knocks out all the air, over works the gluten and results in a dense texture. As for the cooking part, you should bake them until a skewer inserted into the center comes out clean
Also shivesh- I have tried to make the butter cream frosting and even the cream cheese one, mine does not come out thick on the contrary runny so the overall frosting once done on the cupcake appears messy rather than the thick design! How can I ensure it happens right?
Just let your frosting sit in the fridge and let the butter set 😀
Hi shivesh,
How many eggs can we use to make this a with egg recipe ?
Hey Shivesh,
How many eggs to add and at what step if I want to make these with eggs?
Hi shoves I try all your cakes only problem. I face is it’s too after its done I touch it leaves oil stains I use the GM measurement not the cup or spoons. How do I rectify it
Hi shivesh I try all your cakes only problem. I face is it’s too oily after its done I touch it leaves oil stains I use the gms measurement not the cup or spoons. What mistake I’m doing
How many eggs will I need if I’m not using yoghurt