Soft & Zesty Lemon Cupcakes (Bakery-Style)
These lemon cupcakes are everything a citrus lover hopes for: incredibly soft, moist, and bursting with fresh lemon flavor. Made with a combination of butter, oil, Greek yogurt, and real lemon juice, they bake up tender with a delicate crumb and a bright, zesty aroma. Perfect for afternoon treats, special occasions, or as a light dessert after a meal, these cupcakes pair beautifully with lemon curd, whipped cream, or a simple glaze.
What makes this recipe special is the balance. The lemon flavor is bold but not overpowering, the texture stays fluffy for days, and the cupcakes rise evenly with a smooth, bakery-style finish.
Ingredients
Dry ingredients
- 1¼ cups all-purpose flour
- 1½ tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 3 tablespoons unsalted butter, softened
- ⅓ cup neutral vegetable oil
- 1 cup white granulated sugar
- 1 tablespoon finely grated lemon zest
- 2 large eggs, at room temperature
- ⅓ cup Greek yogurt, room temperature
- 2½ tablespoons freshly squeezed lemon juice
Instructions
Preheat your oven to 160°C (320°F) using fan or convection mode. Line a 12-cup muffin pan with paper liners and set aside.
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Whisk briefly to ensure everything is evenly combined, then set aside.
In a separate large mixing bowl, add the softened butter, vegetable oil, sugar, and lemon zest. Using a hand mixer or stand mixer on medium-high speed, beat for about 2 minutes until the mixture looks pale, light, and fluffy. This step helps create a tender cupcake texture.
Add the eggs one at a time, mixing well after each addition. Make sure the first egg is fully incorporated before adding the second.
Add the Greek yogurt and lemon juice to the bowl and mix just until smooth. The batter may look slightly loose at this stage, which is normal.
Gradually add the dry ingredients to the wet mixture. Using a spatula, gently fold everything together until just combined. Avoid overmixing, as this can make the cupcakes dense instead of soft.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Lightly tap the pan on the counter to release any large air bubbles.
Bake for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few soft crumbs attached.
Remove the pan from the oven and let the cupcakes cool for 10 minutes, then transfer them to a wire rack to cool completely before topping or serving.
Serving Ideas
These lemon cupcakes are delicious on their own, but they also pair beautifully with:
- Homemade lemon curd
- Light lemon glaze
- Whipped cream or cream cheese frosting
- Fresh berries for a simple finish
Baking Tips
- Always use room-temperature ingredients for a smoother batter and better rise.
- Fresh lemon juice and zest make a noticeable difference in flavor.
- If your oven does not have a fan function, bake at 175°C (347°F) instead.