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White Chocolate Lemon Cupcakes

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By Betty Crocker Kitchens
Updated Jul 24, 2014
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Enjoy these lemon cupcakes made using Betty Crocker™ Super Moist™ white cake mix with vanilla frosting – a perfect dessert to treat a crowd.

White Chocolate Lemon Cupcakes

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 8
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Ingredients

Cupcakes

Frosting

  • 1 1/2 cups white vanilla baking chips
  • 1 1/2 cups butter, softened
  • 1 cup powdered sugar

Decoration

  • Fresh edible flowers or purchased candy flowers

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

Nutrition Facts are not available for this recipe
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