I've never had a LEMON CUPCAKE as fluffy, moist and ZESTY as this one! Easy recipe 

RECIPE: cakesbymk.com/recipe/soft-lem...
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If you’re looking for an easy lemon cupcake recipe that is super soft, moist, and bursting with lemon flavour, then this recipe is it! Fluffy cupcakes are filled with a half batch of my super easy eggless lemon curd recipe, and topped with a small batch of my all time favourite cream cheese frosting that has a slight kick of lemon too! The cupcakes are great on their own as well, so you can skip the lemon curd and frosting if you prefer (though I highly recommend them!).
INGREDIENTS:
Lemon Cupcakes
▢1¼ cups (150 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
▢1½ tbsp (11 g) cornstarch - also known as cornflour in some countries
▢¼ tsp baking soda
▢½ tsp baking powder
▢¼ tsp salt
▢3 tbsp (43 g) unsalted butter - room temperature
▢⅓ cup (70 g) unflavored vegetable oil - I use canola oil
▢1 cup (200 g) white granulated sugar
▢1 tbsp lemon zest - about 1 medium sized lemon
▢2 large eggs - room temperature
▢⅓ cup (90 g) Greek yoghurt - room temperature
▢2½ tbsp (35 g) 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).
Eggless Lemon Curd
▢½ tbsp lemon zest - about 1/2 a medium sized lemon
▢⅓ cup (80 g) lemon juice - freshly squeezed, about 2 and 1/2 lemons
▢⅓ cup (66 g) white granulated sugar
▢1½ tbsp (10 g) cornstarch - also known as cornflour in some countries
▢⅓ cup (80 g) milk - full fat
▢¼ tsp vanilla essence/extract
▢¼ cup (56 g) unsalted butter - cold
▢1 small drop of yellow gel food colour or pinch of turmeric - OPTIONAL
Cream Cheese Buttercream
▢½ cup (112 g) unsalted butter - room temp
▢2¼ cups (285 g) icing sugar - also known as powdered/confectioners sugar
▢¾ cup (168 g) cream cheese - cold, firm type (see note 2)
▢¾ tsp vanilla essence/extract
▢¾ tbsp lemon juice - freshly squeezed
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