When it comes to lemon cupcakes they must have two things. They should be super soft and secondly, they should be super zesty and lemony. Start off by preheating the oven to 320F/160C and line a 12-hole cupcake tray with cupcake liners. Into a mixing bowl, sift the dry ingredients together starting with 150 grams of all-purpose flour, 11 grams of cornstarch, a quarter teaspoon of baking soda, half a teaspoon of baking powder and a quarter teaspoon of salt.

Use a whisk to mix them until well combined then set it aside. In a medium-sized bowl, add 43 grams of unsalted butter, 70 ml of oil, one cup of white granulated sugar and one tablespoon of lemon zest. Using a hand or stand mixer on medium-high speed, cream that together for 2 minutes until it’s light and fluffy. Next, you want to add 2 eggs one at a time mixing well in between each addition.

You want to make sure the first egg is incorporated well into the batter before you add the second egg. Add a third cup of Greek yoghurt and make sure it’s at room temparature and two and a half tablespoons of lemon juice. Give it a good mix until it’s well combined. The last step is to add the dry ingredients to the batter mixture and fold everything in with a spatula.

You want to mix just until there are no more lumps and your batter is really nice and smooth. Evenly distribute the batter in the cupcake tray. Once done, give your cupcake tray a light tap on the counter to remove any large air bubbles then bake in the preheated oven for 18 minutes or until a toothpick inserted in the centre comes out clean.

Let the cupcakes cool in the time for about 10 minutes then place them onto a wire rack to completely cool. Prepare a LEMON CURD to top with these cupcakes, the lemon curd adds a wonderful flavour to the cupcakes. Try these delicious cupcakes and give us your feedback.


  • 1¼ cups (150 g/ 5.3Oz) flour – regular, all-purpose
  • 1½ tbsp (11 g) cornstarch/ cornflour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 3 tbsp (43 g/ 1.5Oz) unsalted butter – room temperature
  • ⅓ cup (70 ml) unflavored vegetable oil
  • 1 cup (200 g/ 7Oz) white granulated sugar
  • 1 tbsp lemon zest
  • 2 large eggs – room temperature
  • ⅓ cup (90 g/ 3.2Oz) Greek yoghurt – room temperature
  • 2½ tbsp (35 ml) lemon juice – freshly squeezed

Bake at 160 °C (320°F) with the fan on (convection mode) for 18 minutes, or until a toothpick comes out clean. If you don’t have a fan function, increase the temp to 175°C (347°F).