Presenting the recipe for a refreshing, zingy, eggless lemon cupcakes perfectly complemented with a sugar glaze. Easy to make, smells amazing and tastes delicious! These cupcakes have a perfect balance of sweet and sour, with a tender and incredibly light sponge.

This moist delicious and refreshing made-from-scratch lemon cupcakes are a family favorite, specially during spring and summer gatherings. Everyone loves to indulge in this light citrusy dessert which has the right amount of lemon zing without being overpowering.

I have always loved fruity desserts as they are bright, flavorful and can be easily paired with many other flavors.

This is the best lemon cupcake recipe I have made and had !! Make this today, to turn a regular day into a sunny celebration.

Notes

1. Always use fresh lemon zest and lemon juice in the cupcake.

2. The quantity of the zest can be adjusted per taste.

4. Apply the sugar glaze or frosting when  the cupcakes are completely cooled.

5. Replace lemon with orange if you want to make orange flavored.

6. This recipe makes 10-12 cupcakes. 

7. Adding custard powder gives a nice texture, flavor and color to the cake.

Ingredients

Dry Ingredients

• 1.5 cups all purpose flour
  
  
• 2 tbsp Custard powder
  
  
• 1.5 tsp baking powder
  
  
• 1/2 tsp baking soda
  
  
• Pinch of salt

Wet ingredients

• 1 cup room temperature thick full fat yogurt
  
  
• 1/2 cup oil
  
  
• 3/4 cup regular cane sugar
  
  
• 2 tsp vanilla essence
  
  
• Zest of one big lemon (about 1 tsp)
  
  
• 1/4 cup lemon juice( use a little less if desired)
  
  
• 1/4 cup room temperature milk

Ingredients for sugar glaze

• 1 cup powdered sugar
  
  
• 1-2 tbsp of heavy cream or milk
  
  
• 1/2 tsp vanilla essence

Procedure

1. Sift all the dry ingredients. Mix and keep it aside.




2. In a bowl mix together yogurt, oil, and sugar till nice and creamy.

3. Add lemon zest, lemon juice and milk. Combine everything very well.

4. Gradually add dry ingredients into the wet and make a batter. 

Do not overmix, otherwise the cake may be tough with big air pockets.

5. Pour the prepared batter in a lined muffin pan and bake at 350 F / 180 C for 20-25 minutes or till the toothpick come out clean.




6.  Once done, let them cool completely before applying the sugar glaze or frosting.

( To make the glaze, mix all the ingredients required for it in a bowl and apply )