Eggless Lemon Cupcake

Ingredients

Dry Ingredients:

• All-purpose flour – 120g
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp

Wet Ingredients:

• Condensed milk – 150g
• Vegetable oil – 60ml
• Milk – 80ml (warm)
• Vinegar – 1 tsp
• Vanilla extract – 1/2 tsp
• Fresh lemon juice – 2 tbsp
• Lemon zest – 1 tbsp

Frosting (Buttercream Option):

• Unsalted butter – 100g (soft)
• Icing sugar – 180g
• Fresh lemon juice – 1 tbsp
• Lemon zest – 1 tsp
• Milk – 1 tbsp (optional, for consistency)

OR Glaze Option:

• Icing sugar – 100g
• Lemon juice – 2 tbsp
• Warm water – 1–2 tsp (optional)

Garnish:

• Lemon zest, candied lemon peel, or edible flowers

Tools

• Cupcake tray
• Paper liners
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Piping bag with round or star nozzle (if using buttercream)

Recipe Overview

These eggless lemon cupcakes are bright, tangy, and irresistibly soft. Made with fresh lemon juice and zest, they offer a refreshing twist that stands out from traditional flavors. You can top them with either a light lemon glaze for a minimal finish or a creamy lemon buttercream for a more decadent presentation. The vinegar and condensed milk work together for a tender crumb without eggs. Ideal for summer parties, tea-time treats, or as a gift in citrus-themed dessert boxes.

Recipe Detail

Baking these lemon cupcakes is a refreshing and cheerful experience. It begins by curdling milk with vinegar, a simple technique that ensures the cupcakes are light and fluffy even without eggs. The mixture of fresh lemon juice and zest adds a bright citrus note to the batter, which comes together quickly with a smooth texture. As they bake, a delicate lemony aroma fills the kitchen, creating anticipation for the soft and flavorful results.

Once the cupcakes are baked and cooled, you can finish them with either a silky lemon buttercream or a simple lemon glaze. The buttercream creates a rich, bakery-style presentation, while the glaze offers a light and glossy finish. Either way, the combination of sweet and tangy flavors makes these cupcakes ideal for summer gatherings, afternoon tea, or thoughtful gifting.

• Preheat the oven to 170°C and line the cupcake tray with paper liners
• Mix warm milk and vinegar, then let it sit for five minutes until curdled
• In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt
• In a mixing bowl, whisk together condensed milk, oil, vanilla extract, lemon juice, lemon zest, and the curdled milk
• Gradually fold the dry ingredients into the wet mixture until the batter is smooth
• Spoon the batter into the cupcake liners, filling each about three-fourths full
• Bake for eighteen to twenty minutes or until a toothpick inserted in the center comes out clean
• Allow the cupcakes to cool completely on a wire rack
• To make the glaze, stir together icing sugar and lemon juice until smooth, then drizzle over the cooled cupcakes
• To make the buttercream, whip the butter until pale, then add icing sugar, lemon juice, lemon zest, and a splash of milk if needed. Beat until light and fluffy
• Decorate the cupcakes with your choice of frosting and garnish with lemon zest, candied lemon peel, or edible flowers