No Frosting Cupcakes
Delightfully simple and irresistibly moist, these No Frosting Cupcakes are perfect for those who love their desserts light and fuss-free. Made with pantry staples like all-purpose flour, sugar, and vanilla, these cupcakes come together in just 15 minutes of prep time, offering a soft and fluffy texture with a delicate sweetness. The optional addition of fresh lemon zest adds a zesty twist for a bright, refreshing flavor. Skip the frosting and embrace their natural charm—perfectly golden with a tender crumb, they’re ideal for casual snacking, lunchbox treats, or a minimalist dessert. Serve as they are or finish with a dusting of powdered sugar or drizzle of glaze for a touch of elegance. Easy to make and endlessly satisfying, these cupcakes prove that simplicity is truly delicious! Keywords: no frosting cupcakes, simple cupcakes, easy cupcake recipe, lemon zest cupcakes, light desserts.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 0.5 cups Milk (whole or 2%)
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 1 tablespoon Lemon zest (optional, for added flavor)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk the melted butter, milk, vanilla extract, and eggs until smooth and incorporated.
Slowly pour the wet ingredients into the dry ingredients while stirring gently with a spatula or wooden spoon. Mix until just combined; do not overmix.
If using lemon zest, fold it into the batter for a pop of zesty flavor.
Using a spoon or cookie scoop, divide the batter evenly among the prepared muffin tin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Serve as is, or for an extra touch, dust with powdered sugar or drizzle with a light glaze if desired.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.1 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 44 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
