Best 2 White Chocolate Lemon Cupcakes Recipes
Indulge in a delightful culinary experience with our curated selection of the finest white chocolate lemon cupcake recipes. Whether you're a seasoned baker seeking a new favorite or a novice seeking a foolproof guide, we've got you covered. Our carefully chosen recipes offer a symphony of flavors, combining the rich sweetness of white chocolate with the tangy zest of lemons, resulting in a taste sensation that will tantalize your palate. From classic renditions to creative twists, our collection caters to various skill levels and preferences. Get ready to embark on a baking journey that will leave you and your loved ones craving more.
Let's cook with our recipes!
WHITE CHOCOLATE LEMON CUPCAKES
Enjoy these lemon cupcakes made using Betty Crocker™ Super Moist™ white cake mix with vanilla frosting - a perfect dessert to treat a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or non-stick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites and adding lemon peel and lemon juice.Cool 10 minutes; remove cupcakes from pans to cooling racks.Cool completely.
- In small microwavable bowl, microwave baking chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth; cool. In large bowl, beat butter and powdered sugar with electric mixer on low speed. Gradually add melted chips, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with flowers.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 276 mg
LEMON AND WHITE CHOCOLATE CUPCAKES
I found this recipe on the Godiva site using Godiva white chocolate. I am sure any good quality white chocolate will do fine (such as Ghirardelli).
Provided by Bev I Am
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 464.9, Fat 23.5, SaturatedFat 14, Cholesterol 85.7, Sodium 214.7, Carbohydrate 60.5, Fiber 0.4, Sugar 51.5, Protein 4.6
Tips:
- Use fresh lemons for the best flavor. Zest and juice the lemons just before using them.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cupcake.
- Gradually add the eggs to the batter, one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Sift the flour, baking powder, and salt together before adding them to the batter. This will help to ensure that the ingredients are evenly distributed.
- Do not overmix the batter. Overmixing can result in tough, dense cupcakes.
- Fill the cupcake liners only about 2/3 full. This will help to prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes at the recommended temperature and time. Overbaking can result in dry, crumbly cupcakes.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Conclusion:
These White Chocolate Lemon Cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion, from birthdays to baby showers to bridal showers. With their bright citrus flavor and creamy white chocolate frosting, these cupcakes are sure to be a hit with everyone who tries them.
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