Best 2 White Chocolate Lemon Cupcakes Recipes
Indulge in a delightful culinary journey with our exquisite White Chocolate Lemon Cupcakes. These delightful treats are a perfect blend of sweet and tangy, featuring moist and fluffy cupcakes infused with the vibrant flavors of lemon and topped with a luscious white chocolate ganache. Our collection offers a variety of recipes to cater to every taste, including a classic White Chocolate Lemon Cupcake recipe, a Gluten-Free option for those with dietary restrictions, and a funfetti-inspired Rainbow White Chocolate Lemon Cupcake recipe that adds a pop of color and cheer. Each recipe is carefully crafted with detailed instructions and helpful tips to ensure perfect results, whether you're a seasoned baker or just starting your baking adventure. Prepare to tantalize your taste buds and create unforgettable moments with our White Chocolate Lemon Cupcake extravaganza!
Check out the recipes below so you can choose the best recipe for yourself!
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 for Perfect White Chocolate Lemon Cupcakes:
- Use quality ingredients: The quality of your ingredients will greatly affect the taste of your cupcakes. Use the best white chocolate you can find, and make sure your lemons are fresh and juicy.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a light and airy cupcake.
- Add the eggs 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: This will help to ensure that the cupcakes are light and fluffy.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the milk: This will help to prevent the batter from becoming too thick or too thin.
- Fill the cupcake liners only 2/3 full: This will allow the cupcakes to rise properly without overflowing.
- Bake the cupcakes at 350 degrees Fahrenheit for 18-22 minutes, or until a toothpick inserted into the center comes out clean: Do not overbake the cupcakes, as this will make them dry.
- Allow the cupcakes to cool completely before frosting them: This will help to prevent the frosting from melting.
Conclusion:
These white chocolate lemon cupcakes are a delicious and refreshing treat that is perfect for any occasion. They are light and fluffy, with a zesty lemon flavor that is perfectly complemented by the rich white chocolate frosting. Whether you are a seasoned baker or a beginner, these cupcakes are sure to be a hit. With their simple ingredients and easy-to-follow instructions, they are a great recipe for bakers of all skill levels.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
