Lemon Curd and Yoghurt Cupcakes (Perfect for Mother’s Day and Easter)

These Lemon Curd and Yoghurt Cupcakes are just perfect for all sorts of occasions: tea parties, brunches, birthdays, weddings and of course Mother’s Day.
Lemon Curd and Yoghurt Cupcakes
Lemon Curd and Yoghurt Cupcakes
Lemon Curd and Yoghurt Cupcakes

Estimated reading time: 5 minutes

These Lemon Curd and Yoghurt Cupcakes are just perfect for all sorts of occasions: tea parties, brunches, birthdays, weddings and of course Mother’s Day.

There’s just something to be said about prettily decorated cupcakes, and as far as I’m concerned, they play right into my penchant for all things small when it comes to food presentation!

Lemon Curd and Yoghurt Cupcakes

Why lemon curd and yoghurt cupcakes, you say? I was toying with the idea of cupcakes for the weekend recently and thought about converting our Lemon and Raspberry Cake recipe, which uses lemon curd, a favourite baking ingredient. But when I went to get the butter out, I saw some yoghurt just sitting in there. Mmm, I thought, I wonder…. But of course, I didn’t have enough as it was a half eaten tiny pot! And because I was too lazy to go out and get some, the recipe got postponed. I also had to go back to the drawing board to factor in the yoghurt and adjust all the other ingredients.

When I did get around to baking them though, the final result was phenomenal! Moist, tangy and so, so soft, especially freshly baked. Thank goodness for lightbulb moments, eh?

Lemon Curd and Yoghurt Cupcakes

As you can see from the images, we’ve topped some with buttercream and some with fondant. I say we, because my younger three kids had a hand in decorating them. The fondant was a regular old, flavoured with vanilla; I have a recipe and instructions for homemade right here if you ever fancy making your own. Otherwise, a shop bought one will do very nicely. Homemade fondant is for the tenacious! If you’ve never worked with fondant though or are fairly new to it, my page How to Cover a Cake with Fondant gives you lots of handy hints.

Wilton 2D & Wilton 1M
Wilton 2D & Wilton 1M

As for the buttercream topping, we’ve used one of our favourite recipes, Lemon Curd Buttercream Icing. Click for the recipe. The piping nozzle can be either Wilton 2D or 1M, either one will give you that beautiful large rose. See the image above.

Lemon Curd and Yoghurt Cupcakes

That’s it folks, I hope you enjoy these cupcakes, they’re extremely easy to make and are an absolute joy to eat. Ssh, but I also love dunking them sans icing! So, what else is new, I know!

Shall we get our aprons on?

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

And if you fancy more Celebration Cakes, Cookies and Dessert ideas, just click on the individual names/links, for yummies like:

Lemon Curd and Yoghurt Cupcakes

Lemon Curd and Yoghurt Cupcakes

These Lemon Curd and Yoghurt Cupcakes are just perfect for all sorts of occasions: tea parties, brunches, birthdays, weddings and of course Mother’s Day.
5 from 1 vote
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Course: Dessert
Cuisine: International
Keyword: cake, cake decorating, cakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 18 cupcakes
Calories: 179kcal
Author: Azlin Bloor


  • 150 g self raising flour
  • ¼ tsp bicarbonate soda
  • 100 g natural, full fat yoghurt
  • 120 g lemon curd
  • 200 g salted butter
  • 150 g white caster sugar
  • 3 eggs
  • 1 tsp vanilla
  • fine zest of 1 lemon optional, if you don’t like bits, leave it out


  • Preheat the oven to 170˚C/340˚F.
  • Line 2 muffin trays with some cupcake cases. Or you could do this in 2 go's.
  • Mix the flour and bicarbonate soda in a bowl and set aside.
  • Mix the yoghurt and lemon curd in a jug or bowl and set aside.
  • Beat the butter and sugar in a tabletop mixer or with a hand held beater in a bowl until pale, about 2-3 minutes.
  • Add the eggs, one at a time, along with a tablespoon of the flour mix, beating well between each egg. The flour will stop your batter from curdling.
  • Add the vanilla and zest and beat for a few seconds on low, just to mix in.
  • Ditch the beaters and get a wooden spoon. Fold in / Mix in the flour in 3 batches, alternating with 2 batches of the yoghurt/curd mix. So, flour, yoghurt/curd, flour, yoghurt/curd and finally flour. Mix in with a light, gentle hand. The final batter will feel quite light and airy.
  • Fill the cupcake cases to three quarters full, allowing for rising.
  • Bake in the preheated oven for 15-18 minutes until just golden.
  • Leave to cool completely before decorating.


Total time does not include decorating the cupcakes.


Calories: 179kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 128mg | Potassium: 30mg | Fiber: 1g | Sugar: 13g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

31 thoughts on “Lemon Curd and Yoghurt Cupcakes (Perfect for Mother’s Day and Easter)”

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  2. Addictive! Added more lemon juice and zest to the mix. These are delicious – especially heated slightly with ice cream!

  3. Elizabeth O.

    This sounds so good and the flavor is really nice for the season. I love that you used yoghurt as well. Thanks for the lovely recipe.

  4. These look so yummy and delicious. I am going to share with my friend who is pregnant and craving lemons.

  5. These kind of cupcakes are easy to do and fits all occasions. They can be prettily decorated in any way to make it presentable.

  6. thank you for share the recipe because I love them and it looks easy to do I have never tried before, but I will inmediatley. Regards

  7. These cupcakes look delicious! I would have loved to have a one (or two) for my birthday last week. Maybe Mother’s Day will be the ticket!

  8. robin masshole mommy

    Those cupcakes sound wonderful. I Have been baking a lot with yogurt lately, too! I love it.

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