9+ Lemon Cupcakes (Very Easy, No Mixer) For You

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Lemon Cupcakes (very easy, no mixer). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Lemon Cupcakes (very easy, no mixer) is one of the most popular of recent trending meals in the world. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. They're fine and they look wonderful. Lemon Cupcakes (very easy, no mixer) is something that I have loved my entire life.

Many things affect the quality of taste from Lemon Cupcakes (very easy, no mixer), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Cupcakes (very easy, no mixer) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Lemon Cupcakes (very easy, no mixer) using 10 ingredients and 3 steps. Here is how you can achieve that.

Cupcakes without cream and choco to share it with classmates!
It's hard to find it, then I decided to make it myself. Dare to fail! Mmm ... but I did it! 💃💝

Ingredients and spices that need to be Get to make Lemon Cupcakes (very easy, no mixer):

1. The tip of tsp baking soda
2. 1/2 tsp baking powder
3. 1 tsp vanilla powder
4. 2 eggs
5. 6 tbsp flour
6. 6 tbsp sweet condensed milk
7. 6 tbsp vege oil
8. 6 tbsp sugar
9. Lemon juice from a half of lemon
10. Lemon zest from a half of lemon

Instructions to make to make Lemon Cupcakes (very easy, no mixer)

1. Stir quickly (or shake) with whisk the eggs and sugar until the color turns pale and foamy. Add lemon juice, lemon zest, condensed milk, and vege oil. Stir well softly.
2. Sift well flour, vanilla, & baking powder (I don't have a sieve, so I put them in a blender and grind it to smooth). Pour into the egg bowl, add vanilla and mix well.
3. Pour into paper cups. Bake with 160° +/- 25 minutes or until done. (When you stab the dough with toothpick, it should not stick on the toothpick).

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