I have a soft spot for lemon desserts, especially ones that don’t try too hard. These lemon cupcakes sit right in that sweet place where simple meets special. Bright, tender, and quietly impressive.

I come back to this recipe when I want something reliable but not boring. It’s the kind of bake that feels calm while you’re making it, then surprises you a little when you take that first bite.

The crumb stays soft, almost plush, with just enough lemon to wake everything up. Not sharp, not flat. Just lively in a way that makes you reach for another.

You can enjoy these cupcakes plain and they’re still lovely. But adding the lemon curd and cream cheese frosting takes them from everyday to quietly celebratory.

I like that nothing here feels fussy. The steps flow easily, the batter behaves, and even the little dip in the center after baking feels charming rather than annoying.

These are the cupcakes I make when I want people to feel looked after. They don’t shout. They just sit there, sunny and inviting, doing their job well.

Ingredients Needed for the Recipe

• All-purpose flour - forms the structure of the cupcakes.
• Cornstarch - softens the flour and keeps the crumb tender.
• Baking soda - helps the cupcakes rise gently.
• Baking powder - adds extra lift for a fluffy texture.
• Salt - balances sweetness and sharpens the lemon flavor.
• Unsalted butter - adds richness and flavor.
• Vegetable oil - keeps the cupcakes moist for days.
• White granulated sugar - sweetens and helps with texture.
• Lemon zest - brings natural lemon aroma and brightness.
• Eggs - bind everything together and add softness.
• Greek yoghurt - adds moisture and a slight tang.
• Fresh lemon juice - provides real lemon flavor.
• Lemon zest for curd - deepens the citrus notes.
• Milk - helps the lemon curd cook smoothly.
• Vanilla extract - rounds out the sharpness of lemon.
• Cold unsalted butter - gives the curd a glossy finish.
• Icing sugar - sweetens and thickens the frosting.
• Cream cheese - adds tang and structure to the frosting.

Before starting, I always pull everything out and let it come to room temperature. It sounds small, but it makes mixing calmer and more predictable.

I also zest the lemons before juicing them. Once they’re cut, zesting turns into a slippery mess, and I’ve learned that lesson the hard way.

How to make Lemon Cupcakes?

Step 1 - Prepare the oven and dry ingredients

Start by preheating the oven and lining a cupcake tray. This gives you a clean, steady setup from the beginning.

Sift the flour, cornstarch, baking soda, baking powder, and salt together. I mix them lightly with a fork and set the bowl aside.

Step 2 - Cream the fats, sugar, and zest

In a separate bowl, beat the butter, oil, sugar, and lemon zest together. After about two minutes, the mixture should look pale and creamy.

This step builds flavor early, and the lemon zest releases its oils beautifully into the fat.

Step 3 - Add the eggs

Add the eggs one at a time, mixing briefly after each. The batter should stay smooth and glossy.

I pause between eggs, just long enough to scrape down the bowl and breathe.

Step 4 - Mix in yoghurt and lemon juice

Stir in the Greek yoghurt and fresh lemon juice. The batter may look slightly curdled at first.

Don’t worry. It comes back together once the dry ingredients are added.

Step 5 - Fold in the dry ingredients

Add the dry ingredients to the bowl and gently fold with a spatula. Stop as soon as everything is combined.

A few small lumps are fine. Overmixing is the real problem here.

Step 6 - Bake the cupcakes

Divide the batter evenly between liners, filling each about three-quarters full. This helps them rise evenly.

Bake until a toothpick comes out clean, then let them cool briefly before moving to a rack.

You may notice a slight dip in the center as they cool. I actually like this because it holds the filling perfectly.

Step 7 - Make the lemon curd

Combine lemon zest, juice, sugar, cornstarch, milk, and vanilla in a saucepan. Stir until smooth.

Cook over medium heat, stirring constantly, until thick and glossy.

Remove from heat and stir in the cold butter until fully melted. Strain if you want a smoother curd.

Step 8 - Prepare the cream cheese frosting

Beat the butter until light and fluffy. This step sets the tone for the frosting.

Add the icing sugar in batches, then mix in the cold cream cheese, vanilla, and lemon juice just until smooth.

Step 9 - Assemble the cupcakes

Once fully cooled, remove a small core from each cupcake. I usually use the back of a piping tip.

Fill the centers with lemon curd, then pipe the frosting on top.

If there’s extra curd, a small zig-zag on top adds a pretty finish.

Ways to Serve These Cupcakes

I love serving these slightly chilled, especially on warmer days. The frosting firms up nicely and the lemon feels extra refreshing.

They’re perfect for birthdays, brunch tables, or quiet afternoons with tea. They don’t need a reason.

Sometimes I skip the frosting and dust them lightly with icing sugar. It makes them feel more casual and snackable.

Tips

• Do not overmix the batter once the dry ingredients are added.
• Use fresh lemon juice for the best flavor.
• Let cupcakes cool completely before filling and frosting.
• Keep cream cheese cold to maintain frosting stability.
• If the curd thickens too much, warm it briefly and stir.

Storage and Make-Ahead Notes

These cupcakes store well in the fridge for a couple of days. I usually keep them in an airtight container.

If making ahead, bake the cupcakes and prepare the curd separately. Assemble them closer to serving for the best texture.

The unfrosted cupcakes also freeze nicely. Just thaw at room temperature before filling.

Every time I make these, I’m reminded how comforting a good lemon dessert can be. Bright, gentle, and quietly confident.

They don’t need fancy decoration or complicated steps. Just a little care, good ingredients, and a relaxed pace.

And honestly, that’s how I like most things in my kitchen to be.