Ever since i got into the health focussed mode, i have been baking cakes very rarely. But every once in a while when someone gives me a good recipe, i bake. A fortnight back my neighbour gave us some lemon cupcakes that she had baked. The cupcakes were light & fluffy and we all loved it!
My neighbour was kind enough to share her moms’ recipe for the lemon cupcakes. I was amazed at how simple the recipe was. After making the first batch successfully, i decided to try making another batch with whole wheat flour. To my surprise it came out very well. This batch of cupcakes were also fluffy though not as light & fluffy as the ones made with plain flour, nevertheless healthier.
Lemon Cupcakes
Prep time
Cook time
Total time
These mildly flavoured lemon cupcakes are easy to make. Without compromising on the taste, this recipe can also be made healthier by substituting plain flour with whole wheat flour.
Author: Asha
Recipe type: Bakes
Cuisine: Global
Serves: 10 large cupcakes
Ingredients
- Plain flour / Whole wheat flour, 1[1/2] cups
- Butter, ¾ cup
- Sugar, ¾ cup powdered
- Eggs, 2
- Baking powder, 1[1/2] tspns
- Baking soda, ½ tsp
- Vanilla essence, 1 tsp
- Milk, ½ cup
- Zest from 1 lime
- Lime juice, 2 tbspns
Instructions
- Preheat the oven at 180C
- Place flour, baking soda and baking powder in a bowl and whisk well.
- Add eggs, butter and sugar in a separate bowl and beat well till the mixture is light.
- Now add the lemon zest & juice, vanilla essence and mix well.
- Fold the flour into the sugar-butter-egg mixture.
- Add the milk if the cake batter is too thick.
- Transfer the cake batter into cupcake moulds with liners in them.
- Bake at 180C for 30 mins or until ready.
You can also check out Lemon Cupcakes by Quichentell.
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