LEMON AND WHITE CHOCOLATE CUPCAKES

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.