Eggless Lemon Cupcakes 🍋

It’s Hreem again 🙂

Obviously, who else would it be?

Today I’m here with a recipe for Lemon cupcakes, and they are just delicious 😋  I know I haven’t posted anything in a while so I’ll post a lush haul soon. How about that?!

These cupcakes taste super good, and they are kind of tangy, citrusy and basically lemony, so I think you get the point.

Now… to the recipe, let’s go!

P.S. I am a vegetarian, and I don’t eat eggs so this recipe will not include eggs. Sorry if I disappointed you, but it actually doesn’t taste that different, trust me, I have tasted cupcakes with eggs in them before.



Lemon Cupcakes Recipe:

Serves 12

You Will Need-

  • 1 cup & 2 tablespoons All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 cup White Granulated Sugar
  • 1 tbsp Lemon zest
  • 1/3 cup Oil (any kind, it doesn’t really matter)
  • 1/4 cup Plain Yogurt
  • 1/3 cup Milk
  • 1/4 cup freshly squeezed Lemon juice
  • 1 tsp Vanilla extract, this one is optional


  1. Preheat your oven to 350 degrees F or 180 degrees C for at least 10 minutes.
  2. Line a muffin tray with cupcake liners or just spray the tray with a nonstick cooking spray or butter.
  3. Now put all the dry ingredients (except the lemon zest and sugar) in a bowl and stir until it is well incorporated.
  4. In another bowl, take the oil and sugar. Mix the two together, and they should form a wet, sandy texture.
  5. Then add all the other ingredients and beat well.
  6. Add the dry ingredients to the wet and mix very well until combined.
  7. Divide all the batter equally into the muffin tray or cupcake liners.
  8. Place the cupcakes into the (preheated) oven and bake for approximately 20 mins, or till a toothpick inserted into the centre of the muffin comes out clean.
  9. Now you can ice (with icing) or decorate your muffins however you want. Bon appetit!

 What’s your favourite dessert?
Bye, Y’all 😉

(That’s what my English teacher says, she’s American)



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