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Eggless lemon cup cake

Sandhya Rathore 0 Comments
Elevate Your Taste Experience with the Perfect Blend of Citrusy Bliss and Sweet Indulgence in Every Bite!
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Eggless lemon cup cake

Author: Sandhya Rathore Cooking Method: Cuisine: Courses: , , , Recipe Keys: Kids Vegan
Difficulty: Intermediate Prep Time 10 mins Cook Time 10 mins Rest Time 5 mins Total Time 25 mins
Cooking Temp: 180  °C Servings: 12
Best Season: Suitable throughout the year

Description

Indulge in the citrusy delight of our eggless lemon cupcakes, a perfect fusion of tangy zest and sweet ecstasy. Crafted with precision, our moist and fluffy cupcakes are a testament to the art of baking without eggs, ensuring a delectable treat for everyone, including those with dietary preferences. Each bite is a burst of lemony freshness, harmoniously balanced with the subtle sweetness of the batter. Our eggless lemon cupcakes are not just a dessert; they are a celebration of flavors, offering a guilt-free indulgence for all occasions. Whether you are a devoted lemon lover or seeking a delightful twist to traditional cupcakes, our eggless lemon cupcakes are a tantalizing experience that will leave your taste buds craving for more. Elevate your dessert experience with these zesty wonders, a testament to the fact that eggless baking can be as scrumptious and satisfying as its traditional counterpart.

Ingredients for Eggless Lemon Cupcakes

Instructions

Instructions for Eggless Lemon Cupcakes

    1. Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.

    2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

    3. In a separate bowl, combine the water, vegetable oil, vinegar, vanilla extract, lemon zest, and lemon juice.

    4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

    5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

    6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

    7. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

    8. Optional: You can frost the cupcakes with lemon-flavored frosting or a simple glaze for added sweetness.

    Enjoy your delightful eggless lemon cupcakes!

Nutrition Facts

Servings 12

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Sodium 180mg8%
Potassium 60mg2%
Total Carbohydrate 25g9%
Dietary Fiber 1g4%
Sugars 15g
Protein 2g4%
Calcium 20 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Keywords: Citrusy Delight Eggless Lemon Cupcakes Tangy Zest Sweet Ecstasy Redefine Indulgence Symphony of Freshness Zesty Goodness Unique Twist Vibrant Celebration Irresistible Flavors

Frequently Asked Questions (FAQ) about Eggless Lemon Cupcakes

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Can I substitute lemon juice with bottled lemon juice?

Yes, you can substitute fresh lemon juice with bottled lemon juice. However, fresh lemon juice typically provides a more vibrant flavor.

Can I use other types of flour, such as whole wheat flour or almond flour?

While you can experiment with other flours, keep in mind that they may alter the texture and flavor of the cupcakes. All-purpose flour is recommended for best results.

How long do Eggless Lemon Cupcakes stay fresh?

Yes, you can freeze Eggless Lemon Cupcakes. Allow them to cool completely, then wrap them individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator before serving.

How can I enhance the lemon flavor in the cupcakes?

You can enhance the lemon flavor by adding more lemon zest or lemon extract to the batter. You can also brush the cooled cupcakes with a lemon syrup before frosting them.

Can I make these cupcakes vegan by substituting the sugar with another sweetener?

Yes, you can use alternative sweeteners like maple syrup or agave nectar to make the cupcakes vegan. However, keep in mind that this may also alter the texture and flavor slightly.

Can I use this recipe to make a whole cake instead of cupcakes?

Yes, you can use the same batter to make a single-layer or double-layer cake. Adjust the baking time accordingly and use a cake pan instead of a muffin tin.

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