Eggless Lemon Cupcakes
My eggless lemon cake is so delicious (if I do say so myself), that I HAD to adapt the recipe into a cupcake version.
I always think that cupcakes are ideal for birthdays and get togethers, because they are just so pretty. Whether its a big softee swirl of thick buttercream, or a drizzle of icing and sprinkles that your kids helped with, either version is so charming to me! If you want a simple lower sugar cupcake, maybe because your kids devour them, then they are equally delicious without any buttercream.
I baked these for my friend’s hen (bachelorette) party, and they went down a treat. After that, I immediately wanted to record the recipe and share it for other people to try.
If you haven’t seen the loaf cake version of this recipe yet, you can find the link here:
What is so great about these eggless lemon cupcakes?
- Fresh zesty lemon flavour
- Soft and fluffy texture
- Beautiful golden colour
- Egg free, and easily adapted into a vegan recipe
What ingredients do you need to bake these cupcakes?
These cupcakes use ingredients you most likely already have in your kitchen! For the cupcake sponge you will need:
- Self raising flour
- Caster sugar
- Baking powder
- Sunflower oil
- Golden syrup
- Vanilla extract
- Lemon zest
- Lemon juice.
Then it just depends on how you want to top your cupcakes! Details on this are included below.
Make or break for your cupcakes
- When pouring the batter into the cupcake liners, fill the liners so that they are 3/4 full. This will ensure that the cupcakes rise to the top of the liner, giving you a perfect canvas to frost the cupcakes.
- Bake the cupcakes in a preheated oven for 22 minutes. No more and no less. Any more will overcook the cupcakes and make them dry. Any less and the cupcakes may be dense and pale.
Frosting your cupcakes
If you do decide to frost these cupcakes, then I would suggest making the full batch of buttercream as described in my recipe below. This will make the frosting so much easier because you won’t have to squeeze the piping bag super hard to get the frosting out.
For the cupcakes pictured, I used the Wilton 2D tip, which is great for creating a rose style swirl. For this swirl, I start from the centre of the cupcake and pipe concentric circles outwards. This frosting style is fairly flat (i.e. a 2D effect), but there is still PLENTY of frosting in each bite.
If you do want to create an ice cream style swirl, you can use a Wilton 1M tip, which is shaped like an open star. For this effect, you would start from the edge of the cupcake and pipe circles inwards so that they slightly overlap and the frosting gets higher as you reach the centre of the cupcake.