Healthy Eggless Lemon Cupcakes Recipe
These Healthy Eggless Lemon Cupcakes are a delightful, light dessert that’s perfect for your sweet cravings without compromising on health. Made with whole wheat flour and turmeric, these cupcakes offer a nutritious twist to the classic lemon flavor. They’re egg-free, vegetarian, and a wonderful choice for those looking for a healthier, homemade treat. Whether you’re enjoying them with a warm cup of masala chai during tea time or packing them into your kid’s snack box, these cupcakes are sure to be a hit.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Water | 1 cup |
| Caster Sugar | 1 cup |
| Lemon Juice | 1 tablespoon |
| Sunflower Oil | 1 tablespoon |
| Turmeric Powder (Haldi) | A pinch |
| Baking Powder | 1/2 teaspoon |
| Baking Soda | 1/4 teaspoon |
| Black Raisins (for garnishing) | A handful |
Nutritional Information:
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 130 kcal |
| Protein | 2 g |
| Carbohydrates | 31 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 50 mg |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
Servings:
- Yields: 2 servings (4-6 cupcakes depending on size)
Cuisine:
- Continental
Course:
- Dessert
Diet:
- Vegetarian
- Eggless
Instructions:
-
Preheat the Oven: Start by preheating your oven to 180°C (350°F). If you’re using a microwave oven, select the microwave convection mode and set the temperature accordingly.
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Prepare the Wet Ingredients: In a medium-sized mixing bowl, combine 1 cup of water, 1 cup of caster sugar, a pinch of turmeric powder (haldi), and 1 tablespoon of lemon juice. Stir the mixture thoroughly until the sugar dissolves completely and everything is well mixed.
-
Mix the Dry Ingredients: In a separate bowl, sift together 1 cup of whole wheat flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. This step ensures that the dry ingredients are evenly distributed and free from lumps.
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Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients in two batches, stirring gently between each addition. Mix just until everything is combined, ensuring not to overmix to keep the cupcakes light and fluffy.
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Prepare the Cupcake Liners: Place cupcake liners into a cupcake tray or mold. Pour the batter into each liner, filling them about 2/3 full to allow room for the cupcakes to rise while baking.
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Bake the Cupcakes: Place the tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The top should be golden brown, and the cupcakes should feel firm to the touch.
-
Cool and Garnish: Once baked, remove the cupcakes from the oven and let them cool in the tray for a few minutes. Afterward, transfer them to a wire rack to cool completely. Garnish with a few black raisins on top of each cupcake for a simple yet elegant touch.
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Serve and Enjoy: These Healthy Eggless Lemon Cupcakes are now ready to be served! Enjoy them with a cup of Masala Chai for a delightful tea-time snack or pack them into your kids’ lunchbox for a wholesome weekday treat.
Tips and Variations:
- Flavour Variations: Add a dash of vanilla extract or a sprinkle of cinnamon to enhance the flavor.
- For a Zesty Twist: Grate some lemon zest and fold it into the batter for an extra burst of lemony goodness.
- Make It Vegan: If you’re looking for a completely vegan option, you can replace the sunflower oil with coconut oil and use plant-based sugar.
These Healthy Eggless Lemon Cupcakes are a fantastic choice for anyone seeking a lighter yet satisfying dessert. With the goodness of whole wheat flour and the zesty freshness of lemon, they bring a refreshing change to traditional cupcake recipes.
