LEMON AND WHITE CHOCOLATE CUPCAKES

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Lemon and White Chocolate Cupcakes image

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

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon peel, freshly grated
1 teaspoon vanilla extract
1/2 cup buttermilk
6 ounces white chocolate, coarsely chopped (use premium white chocolate for best results)
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 teaspoons lemon peel, freshly grated
1 teaspoon vanilla extract
3 cups confectioners' sugar
white chocolate shavings
confectioners' sugar

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

Sanna Ullah
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I had some trouble with the cupcakes rising, but they still tasted good.


Moner Islam
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The cupcakes were a bit too sweet for my taste, but overall they were good.


Waqar Ali 111
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These cupcakes were easy to make and turned out great! I would definitely recommend them.


Priscila Brandt
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I made these cupcakes for a party and they were a huge hit! Everyone loved them.


Trevor Branson
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These cupcakes were absolutely delicious! The lemon and white chocolate flavors were a perfect combination, and the cupcakes were moist and fluffy. I will definitely be making these again.


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