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These easy lemon cupcakes are incredibly soft, fluffy, and full of fresh citrus flavor.

This light cupcake recipe is made with yogurt instead of butter, making the cupcakes tender and not too heavy, while the homemade lemon curd adds a smooth, bright, and refreshing taste.

If you love lemon cupcakes with yogurt or you’re looking for lemon cupcakes without butter, this recipe is perfect for you.

Simple ingredients, delicate texture, and beautiful lemon aroma — ideal for home baking, family desserts, or special occasions.

✨ Easy lemon cupcake recipe

✨ Soft and fluffy texture

✨ Cupcakes without butter

✨ Perfect balance of sweetness and citrus

🧁 Cupcake Batter Ingredients:

Sugar — 100 g (½ cup)

Yogurt or kefir — 150 g (⅔ cup)

Egg — 1

All-purpose flour — 130 g (1 cup)

Baking soda — ½ tsp

A pinch of salt

🍋 Lemon Curd Ingredients:

Sugar — 60 g (¼ cup)

Eggs — 2

Juice of 1 lemon

Zest of 1 lemon

Butter — 75 g (⅓ cup), softened

🔥 Baking:

Temperature: 180°C / 350°F

Time: 20–25 minutes

These lemon cupcakes with lemon curd turn out incredibly soft and airy, almost like little clouds.

Let the cupcakes cool completely before decorating, and make sure the lemon curd is well chilled for perfect piping and beautiful shape.

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⏱️ Chapters / Timeline

0:00 Lemon Cupcakes Recipe Preview

0:10 Lemon Curd Recipe

4:08 Cupcake Batter Without Butter

7:11 Bake Lemon Cupcakes

9:10 So