• 2 eggs
  • 200 grams (7.05 ounces) all-purpose flour
  • 160 grams (5.65 ounces) sugar
  • 60 grams (2.10 ounces) vegetable oil (olive or sunflower)
  • 60 grams (2.10 ounces) butter
  • 100 grams (3.55 ounces) Greek yoghurt or sour cream
  • 25 grams (0.90 ounces) lemon juice
  • Zest of 1 lemon
  • 7 grams (0.25 ounces) baking powder
  • 1 pinch turmeric

Cheese Caps

  • 400 grams (14.10 ounces) cream cheese
  • 120 grams (4.25 ounces) butter (82.5%)
  • 50 grams (1.75 ounces) powdered sugar


  • Mixer

    Essential for whipping eggs, sugar, and cream cheese together. A hand mixer works, but a stand mixer makes the job easier.

  • Mixing Bowls

    You'll need at least two: one for the wet ingredients and one for the dry. Stainless steel or glass bowls are the best choices for even mixing.

  • Measuring Cups and Spoons

    Accurate measurements are key to baking success, so make sure you have a good set on hand.

  • Cupcake Molds or Liners

    Use silicone molds for easy removal or paper liners for minimal cleanup.

  • Oven

    Preheat it to 356°F (180°C) for the perfect baking temperature.

  • Cooling Rack

    Allows air to circulate around the cupcakes for quicker cooling.


Step 1

1. Preheat your oven to 356°F (180°C). Make sure all ingredients are at room temperature. Tip: Starting with room temperature ingredients ensures a smoother batter and even baking.

Step 2

2. In a large bowl, whip the eggs with the sugar until well combined and slightly frothy.

Step 3

3. Add the softened butter and vegetable oil to the egg mixture, beating well until smooth and creamy after each addition.

Step 4

4. Mix in the Greek yoghurt or sour cream, lemon juice, and lemon zest until the mixture is uniform.

Step 5

5. In a separate bowl, combine the flour and baking powder, then sift it into the wet mixture. If using, mix the pinch of turmeric with the flour beforehand to ensure even coloring.

Step 6

6. Fold the dry ingredients into the wet ingredients until just combined, making sure not to overmix. Tip: Overmixing can lead to dense cupcakes, so mix until you see no more flour streaks.

Step 7

7. Fill the cupcake molds about 2/3 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

8. While the cupcakes are baking, prepare the cheese caps. In a mixing bowl, whip the softened butter with the powdered sugar until light and fluffy.

Step 9

9. Add the cream cheese to the butter-sugar mixture and whip until smooth and well combined. Tip: For an extra zesty flavor, you can add some lemon zest to the custard.

Step 10

10. Once the cupcakes have cooled completely, decorate them with the cheese caps. Enjoy your delicious lemon cupcakes!


Imagine serving these delightful lemon cupcakes at a garden party, where their bright yellow hue complements the vibrant blooms. They're the perfect accompaniment to a hot cup of tea or a refreshing glass of lemonade. Sprinkle some extra lemon zest on top for an added burst of flavor that pairs wonderfully with a scoop of vanilla ice cream. For a more sophisticated presentation, consider arranging the cupcakes on a tiered cake stand and garnishing them with edible flowers or fresh mint leaves. These cupcakes also make an impressive finish to a summer barbecue, adding a touch of elegance to the end of a casual meal.


For a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the structure and lightness of the cupcakes. If you're aiming for a vegan twist, substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use vegan butter, and opt for a dairy-free yogurt. Additionally, choose a vegan cream cheese for the cheese caps. With these adjustments, you can still enjoy the same great taste while accommodating dietary restrictions.


  • How do I know when the cupcakes are fully baked?

    Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they're done.

  • Can I use lemon extract instead of fresh lemon juice?

    Yes, you can! But fresh lemon juice will provide a more vibrant, natural flavor.

  • Why do my cupcakes sink in the middle?

    It could be due to overmixing the batter or opening the oven door too frequently during baking.

  • Can I make the batter ahead of time?

    It's best to bake the batter immediately, but you can prepare all dry ingredients in advance to save time.

  • What’s the trick to a smooth cream cheese frosting?

    Ensure all ingredients are at room temperature before mixing to avoid lumps.

  • How can I make the cupcakes more moist?

    Incorporating a bit more Greek yogurt or sour cream can add extra moisture to your cupcakes.

Nutrition facts

Lemon cupcakes
Recipe Yield:12 cupcakes
Calories:Per cupcake: 300-350 calories
Calories (Min - Max):300 - 350
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:28g
Total Sugars:18g