White Chocolate Lemon Cupcakes

  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 24
White Chocolate Lemon Cupcakes

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

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

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