Best 2 Lemon And White Chocolate Cupcakes Recipes

Indulge in a delightful culinary experience with our tantalizing Lemon and White Chocolate Cupcakes, a symphony of flavors that will awaken your senses. These delectable treats are a harmonious blend of zesty lemon and rich white chocolate, perfectly balanced to create a taste sensation like no other. With our easy-to-follow recipes, you'll embark on a delightful baking journey, crafting these exquisite cupcakes from scratch.

For those seeking a classic flavor combination, our Lemon Cupcakes with Lemon Cream Cheese Frosting offer a burst of citrusy goodness. The moist and fluffy lemon cupcakes are crowned with a velvety cream cheese frosting, infused with just the right amount of lemon zest to create a harmonious balance of sweet and tangy flavors.

If you're drawn to a more decadent experience, our White Chocolate Lemon Cupcakes with White Chocolate Ganache will surely satisfy your cravings. These delectable cupcakes boast a tender crumb, infused with the luscious flavors of white chocolate and lemon. Topped with a luscious white chocolate ganache, these cupcakes are a true masterpiece that will impress any dessert enthusiast.

For those with dietary restrictions, our Gluten-Free Lemon Cupcakes with Lemon Glaze provide a delightful alternative. These gluten-free cupcakes are just as moist and flavorful as their traditional counterparts, offering a delightful treat for those with gluten sensitivities. Finished with a zesty lemon glaze, these cupcakes deliver a burst of citrusy goodness in every bite.

And for those who love a unique twist on classic flavors, our Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting are a must-try. These delightful cupcakes combine the vibrant flavors of lemon and blueberries, creating a delightful symphony of sweet and tangy notes. Topped with a luscious lemon cream cheese frosting, these cupcakes are a delightful treat that will surely impress.

Here are our top 2 tried and tested recipes!

WHITE CHOCOLATE LEMON CUPCAKES

White Chocolate Lemon Cupcakes image

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

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 1/2 cups white vanilla baking chips
1 1/2 cups butter, softened
1 cup powdered sugar
Fresh edible flowers or purchased candy flowers

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

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

Ingredients

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

Tips:

For the best results, use fresh lemons. Bottled lemon juice can be used, but it will not have the same bright flavor as fresh lemons.
Do not overmix the batter. Overmixing will result in tough cupcakes.
Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean. This will ensure that the cupcakes are cooked through.
Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.

Conclusion:

These lemon and white chocolate cupcakes are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be decorated in a variety of ways. Whether you are a beginner or an experienced baker, these cupcakes are sure to impress your friends and family.