White Chocolate Lemon Cupcakes

Name: White Chocolate Lemon Cupcakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: American
Ingredients: 355 milliliters butter, softened; 1 Tbsp lemon juice; 1 Tbsp grated lemon peel; 24 servings Fresh edible flowers or purchased candy flowers; 355 milliliters white vanilla baking chips; 237 milliliters powdered sugar; 1 box Betty white cake mix

The recipe White Chocolate Lemon Cupcakes could satisfy your American craving in around 1 hour and 15 minutes. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. This dessert has 432 calories, 3g of protein, and 24g of fat per serving. Head to the store and pick up butter, vanilla baking chips, betty cake mix, and a few other things to make it today.

Instructions

Heat oven to 350F (325F for dark or non-stick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Lemon Juice

Egg Whites

Lemon Peel

Cake Mix

Cupcakes

Water

Cooking Oil

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar