Zesty Lemon Chia Seed Cupcakes (Eggless)
30 minutes
1063 reads
About Zesty Lemon Chia Seed Cupcakes (Eggless)
Indulge in these delightful eggless lemon cupcakes, bursting with zesty citrus flavor and a delightful crunch from wholesome chia seeds. Perfectly moist and fluffy, they're a guilt-free treat perfect for breakfast, brunch, or an afternoon pick-me-up.These easy-to-bake cupcakes are a delicious and nutritious option for the whole family. The addition of chia seeds not only adds texture but also provides a boost of essential nutrients, making them a wholesome and energizing snack.Whether you're a seasoned baker or a kitchen novice, this recipe is guaranteed to impress. Get ready to experience the bright and refreshing taste of sunshine in every bite!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Chia Seeds
Wet Ingredients
- 1/2 cup Vegetable Oil alternatively, use 1/2 cup melted unsalted butter.
- 1 tbsp Lemon Zest
- 1 tbsp Lemon Juice
- 1 tsp Lemon Extract optional
- 3/4 cup Milk any kind of milk will work.
- 3/4 cup Sugar granulated sugar is recommended.
Instructions
Combine Dry Ingredients
- Whisk together the flour, baking powder, and baking soda in a large bowl. Set aside.
Combine Wet Ingredients
- In a separate bowl, whisk together the oil (or melted butter), sugar, lemon zest, lemon juice, and lemon extract (if using).
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the batter is too thick, add milk, one tablespoon at a time, until desired consistency is reached.
Add Chia Seeds
- Stir in the chia seeds.
Bake
- Fill cupcake liners about 2/3 full. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Recipe Notes
Expert Tips
- For extra lemon flavor, use freshly squeezed lemon juice.
- Don't overmix the batter, as this can lead to tough cupcakes.
- To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean, they are ready.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Related Posts You May Like
Recipe Nutrition
Calories: 3363kcalCarbohydrates: 27gProtein: 9gFat: 365gSaturated Fat: 219gPolyunsaturated Fat: 43.8gMonounsaturated Fat: 87.6gCholesterol: 48mgFiber: 1gSugar: 4g
Babitha Costa
Articles: 11
4 Comments
Leave a Reply
You must be logged in to post a comment.
This is delightful! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
Thanks for the inspiration! Looks tasty.