Soft and moist eggless Lemon Cupcakes topped with greek yogurt and cream cheese frosting.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 15 cupcakes
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
Lemon Cupcakes
- 1.5 cups all purpose flour
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup canola oil
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- ½ cup greek yogurt
- ½ cup milk
- 2 tablespoons lemon juice
- 1.5 teaspoon lemon zest
Cream Cheese Greek Yogurt Frosting
- 8 oz cream cheese (softened)
- ½ cup greek yogurt
- ¾ teaspoon lemon extract
- 2-2.5 cups confectioners sugar
Method
Cupcakes
- In a bowl sift together all purpose flour, salt, baking powder and baking soda. Set aside.
- In the steel bowl of your stand mixer or using your hand mixer beat together oil and sugar till smooth.
- Add vanilla, greek yogurt and mix till combined.
- Now add the lemon juice and lemon zest and mix.
- Add the flour mixture alternating with milk, starting and ending with the flour.
- Pour batter into cupcake liners till 2/3 full
- Bake at 350 F degrees for 16-20 minutes or till a toothpick inserted in the center comes out clean.
- Place the cupcakes on wire rack to cool completely before you frost them.
Frosting
- In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together softened cream cheese and greek yogurt till smooth.
- Add lemon extract and mix.
- Start adding powdered sugar, 1/2 cup at a time beating till it's fully incorporated and then add more.
- Place the frosting in the refrigerator for around 1 hour. This will thicken the frosting.
- Pipe the frosting on cupcakes. If it looks too thick, beat it for few seconds and it will be good to go.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.