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White Chocolate Lemon Cupcakes

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

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 (2) 5 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 24

Ingredients

Cupcakes

1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
tablespoon grated lemon peel
1
tablespoon lemon juice

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.
  • 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 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
,
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
),
Sodium
276mg
276%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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