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Lemon cupcake with the liner peeled down ready to eat

Eggless Lemon Cupcakes


  • Author: noasmodernkitchen
  • Total Time: 52 minutes
  • Yield: 10 cupcakes 1x
  • Diet: Vegetarian

Description

Fluffy and soft eggless lemon cupcakes, topped with indulgent buttercream. So quick and easy to make.


Ingredients

Scale

CUPCAKES

  • 200g self raising flour – sieved
  • 80g caster sugar
  • 1/4 teaspoon salt
  • 1 level teaspoon baking powder
  • 200ml whole milk – or a plant based alternative to make this cake vegan or dairy free
  • 100ml sunflower oil – or any other mild tasting cooking oil
  • 2 tablespoons golden syrup
  • 1 teaspoon vanilla extract
  • 1 unwaxed lemon – both the juice and zest.

frosting

  • 150g icing sugar
  • 50g butter
  • 1 unwaxed lemon – zest and 2 tablespoons of the juice
  • 1 tablespoon milk

Instructions

Cupcakes

  1. Line a cupcake tin with cupcake liners, and preheat the oven to 180c. This recipe will make 10 cupcakes.
  2. Stir together the flour, sugar, salt and baking powder in a large bowl.
  3. Add the milk, oil, golden syrup and vanilla extract to the bowl. Fold everything together.
  4. Add in the juice and zest of one lemon and combine. You might notice the mixture start to bubble, which is normal.
  5. Pour the mixture into a baking tin, and bake for 22 minutes or until golden brown and a skewer comes out clean.
  6. Leave the cupcakes to cool on a wire rack.

Frosting

  1. If you want to frost the cupcakes, make the buttercream by placing the butter and icing sugar into the bowl of a stand mixer with a whisk attachment. Gently beat together until they are combined.
  2. Add the lemon zest and 2 tablespoons of lemon juice. Beat for a couple more minutes. If the buttercream feels stiff, add 1 tablespoon of milk, and beat on high until the buttercream is fluffy. This should only take a couple of minutes. Scrape down the sides of the bowl as the mixer beats everything together.
  3. Once the cupcakes are cool, pipe the frosting on top or spread on with a palette knife for a more rustic look.

Notes

These cupcakes will keep well in an airtight container for 2 -3 days.

  • Prep Time: 30 minutes
  • Cook Time: 22 minutes

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320