White Chocolate Lemon Cupcakes

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.

Prep Time

20

Minutes

Total Time

1:15

Hr:Mins

Makes

24

servings

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
  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.
Makes 24 servings (1 cupcake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • Total Fat 20g
      • (Saturated Fat 10g,),
    • Sodium 276mg;
    • Total Carbohydrate 30g
      • (Dietary Fiber 0g,
    • Protein 2g;
    Percent Daily Value*:
      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.