Tuesday, April 14, 2009

Lemon White Chocolate Cupcakes

A few weeks ago, I made 36 cupcakes for an event, only to have a mere 6 cupcakes consumed at the event. Needless to say, I ended up eating more of these Lemon White Chocolate affairs than necessary, since boxes of cupcakes on the counter are difficult to avoid (darn you, clear plastic containers!).

The whole thing made me doubt my decorating choice, as an unknowing guest at the event said to me, "What's the deal with that cupcake icing?" I told her crisply that I had made the cupcakes, and thought it would be fun to squirt the frosting on them like funnel cakes. I don't think I'll continue to be in touch with that particular fellow guest.

Even after this cut to my confidence, I can't deny that the cupcakes themselves taste fabulous. After forcing my relatives to eat the leftovers (one of whom was licking her plate), I received an order for these cupcakes for a non-profit fundraiser. Take that, guests who didn't eat my cupcakes! Your loss.

Really, these are very nice, and follow my preferred principle of doctoring boxed cake mixes. The result is very light, very moist cake, poignantly lemony, and ever so slightly white chocolaty. It makes a beautiful layer cake, or 24 cupcakes (which you may decorate any way you like!). You can even eliminate the white chocolate if you just want a lemon cake, or replace the cream cheese frosting with buttercream. Trader Joe's has fabulous lemon curd and decent white chocolate chips.

Lemon White Chocolate Cake

6 oz white chocolate chips
1 box white cake mix (use butter cake mix for a richer cake)
2/3 C water
1/3 C oil
3 large eggs
2 large egg whites
2 T fresh lemon juice
1 tsp lemon zest
1/2 C store-bought lemon curd (half of a 10 oz jar)

Grease and line 2 nine inch pans or line 24 cupcake molds. Preheat oven to 350 degrees.

Melt white chocolate in glass bowl in microwave for one minute on high. Stir with rubber scrapper until melted and smooth.

Place mix, water, oil, eggs, egg whites, lemon juice, and zest into large mixing bowl. Pour in slightly cooled white chocolate. Blend with electric mixer 1 minute . Scrape bowl and mix for 2 minutes at medium speed. Divide batter into the two pans or cupcake tins. Bake until golden brown and it springs back when lightly pressed with your finger, about 28-32 minutes. Cool on wire racks and then remove from pans to cool on racks until completely cool.

Spread lemon curd between layers or on top of each cupcake. Frost with buttercream frosting (add 1 T lemon juice and 1 tsp zest for more lemony flavor) or Lemony White Chocolate Cream Cheese Frosting.

Lemony White Chocolate Cream Cheese Frosting

6 oz white chocolate chips
8 oz cream cheese, room temperature
4 T (1/2 cube) butter, room temperature
1 T fresh lemon juice
1 tsp lemon zest
3 C powdered sugar, sifted

Melt white chocolate in microwave on High for 1 minute. Stir with rubber scraper until melted and smooth.

Beat cream cheese and butter until well combined using electric mixer on low for about 30 seconds. Add lemon juice and zest and melted chocolate, beat on low just until combined, about 30 seconds. Add powdered sugar and blend on low until incorporated. Increase speed to medium and beat until fluffy, 1 more minute.


  1. These were delicious Lisa. The unnamed guest who criticized you clearly has an invalid opinion. I'll take these anytime.

  2. to give that guest a little more credit, she didn't try the cupcakes - just put her foot in her mouth over the decorations. didn't mean to be oversensitive about criticism, just adding spice to the story :)

  3. FYI that my roommate and i always use "fake" eggs with our cake mixes. they're horrible in egg dishes, but they're wonderful with cake mixes. the cake always comes out super moist and delicious. i'd highly recommend it!

  4. thanks for the egg tip, that's great! sounds like the fake eggs are worth keeping in the fridge, especially since they should keep for a while.