White Chocolate Lemon Cupcakes

Prep Time : 20 Minutes
Total Time : 1 Hour 15 Minutes
Servings : 24

Enjoy these lemon cupcakes made using Betty Crocker® SuperMoist® white cake mix with vanilla frosting – a perfect dessert to treat a crowd.


Ingredients

Cupcakes
  • Small check mark in a circle icon 1 box Betty Crocker® SuperMoist® white cake mix
  • Small check mark in a circle icon Water, vegetable oil and egg whites called for on cake mix box
  • Small check mark in a circle icon 1 tablespoon grated lemon peel
  • Small check mark in a circle icon 1 tablespoon lemon juice
Frosting
  • Small check mark in a circle icon 185 grams white chocolate
  • Small check mark in a circle icon 335 grams butter, softened
  • Small check mark in a circle icon 125 grams powdered sugar
Decoration
  • Small check mark in a circle icon Fresh edible flowers or purchased candy flowers

Preparation

  1. Heat oven to 180°C (170°C for dark or non-stick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  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.
  3. In small microwavable bowl, microwave white chocolate 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.