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White Chocolate Lemon Cupcakes
White Chocolate Lemon Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Luscious lemon cupcakes crafted with Betty Crocker™ Super Moist™ white cake mix and topped with creamy vanilla frosting – an irresistible crowd-pleaser!
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
Instructions:
  • Preheat oven to 350°F (325°F for dark or non-stick pans) and line 24 regular-size muffin cups with paper baking cups.
  • Prepare the cake mix as instructed on the box for cupcakes, using water, oil, and egg whites. Add lemon peel and lemon juice for extra zesty flavor. Allow the cupcakes to cool for 10 minutes before carefully transferring them from the pans to cooling racks. Let them cool completely before serving.
  • Place the baking chips in a small microwavable bowl and microwave on High for about 1 minute, stirring once, until they are softened and can be stirred smooth. Let them cool. In a large bowl, use an electric mixer on low speed to beat the butter and powdered sugar. Gradually add the melted chips, then beat on high speed until the frosting is smooth and spreadable. Frost the cupcakes and finish by garnishing them with flowers.

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