Lemon and White Chocolate Cupcakes

Recipe by Bev I Am
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Make Cupcakes:.
  • Position the rack in the center of the oven and heat to 350°F
  • Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
  • Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy.
  • Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla.
  • Beat in one-half of the flour mixture, scraping down sides of bowl.
  • Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
  • Divide batter among the muffin cups, filling each about one-half full.
  • Bake for 20 minutes or until a toothpick inserted comes out clean.
  • Cool cupcakes in pan on a wire rack for 10 minutes.
  • Remove cupcakes and cool completely.
  • To Make Frosting:.
  • Place the white chocolate in a microwavable medium bowl.
  • Microwave on HIGH for 1 to 1 1/2 minutes.
  • Let stand for 1 minute.
  • Stir until it’s completely melted and smooth. Cool slightly.
  • Add the cream cheese, butter, lemon peel and vanilla.
  • Beat with an electric mixer at medium speed until the ingredients are mixed.
  • Add the confectioners’ sugar and beat until the frosting is smooth.
  • To Assemble Cupcakes:.
  • Remove the paper liners from the cupcakes and turn the cupcakes upside down.
  • Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes.
  • Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides.
  • Sift the confectioners’ sugar over the tops of the cupcakes.
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