Lemon Cupcakes

Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 12

Skipping cake because of the eggs? Think again! You can enjoy the cake you’ve been dreaming of, just without the eggs. Slightly sweet and tart to your tongue, these cupcakes are sure to please.

Ingredients

Cupcakes

1. cooking spray
2. 2 cups all-purpose flour
3. 1 cup sugar
4. pinch of kosher salt
5. 2 teaspoons baking powder
6. 1/2 cup oil, such as grapeseed oil
7. 1 cup milk (any kind)
8. 2 lemons

Glaze

1. 2 lemons
2. 1/2 cup confectioner’s sugar

Tools

1. standard muffin pan
2. 2 mixing bowls
3. measuring cups/spoons
4. wooden spoon
5. box grater
6. cutting board
7. chef’s knife
8. toothpick
9. small mixing bowl
10. fork

Allergen Alert!

Are you trying to avoid wheat? Wheat-free flour blend can replace the all-purpose flour in this recipe.

1. Preheat oven to 350°F. Lightly spray a muffin pan with cooking spray. Set aside.
2. Combine the flour, sugar, baking powder, salt, and baking powder in a large mixing bowl. Set aside.
3. Combine the oil and milk in a second bowl. Set aside.
4. Rinse the lemons. Carefully zest the outer yellow part of the rind using the side of the box grater with the small round holes. Add the zest to the oil and milk mixture.
5. Cut 2 lemons in half and squeeze the juice into the oil and milk mixture. Be careful to avoid seeds. Stir to combine.
6. Add the wet ingredients to the dry ingredients and mix well.
7. Fill each muffin cup two-thirds full. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
8. Make the glaze while the cupcakes bake. Cut 2 lemons in half and squeeze the juice into a mixing bowl.
9. Add the confectioner’s sugar and mix with a fork until dissolved.
10. Remove the cupcakes from the oven and allow to cool completely. After the cupcakes have cooled, remove them from the pan and drizzle the glaze evenly over the tops.
11. Store leftovers in an airtight container for up to one week.