Lemon White Chocolate Cupcakes
Rich and Creamy

This Lemon White Chocolate Cupcakes recipe has more ingredients than what you normally see at Theme-Party-Queen.com, but I decided to include it not only because they are over-the-top good but also because the cupcakes icing recipe is exceptional.

Cupcake Ingredients

• 1 cup unbleached flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• 1 tablespoon grated lemon zest
• 1/2 cup buttermilk

Preheat oven to 350 degrees.

Sift together flour, baking powder, baking soda and salt. Beat butter and sugar until light and creamy. Beat in eggs one at a time.

Mix in lemon juice, vanilla and lemon zest. Mix in half of flour mixture, then buttermilk. Mix in remaining flour mixture.

Line 12 muffin tins with paper liners. Fill each paper liner with a scant 1/4 cup of batter to about 1/2" below top of liner.

Bake for about 18 minutes. Cool cupcakes for 10 minutes in pan on a wire rack. Invert cupcakes onto wire rack to cool completely before frosting.

White Icing Ingredients

• 6 ounces white chocolate, melted and cooled
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla
• 3 cups powdered sugar

Melt the white chocolate in a saucepan. Set aside to cool. Meanwhile, beat together cream cheese and butter until fluffy. Add lemon zest and vanilla. Mix well. Add melted white chocolate and stir to blend. Add powdered sugar until a good spreadable consistency is reached.

Frost cooled white chocolate cupcakes and garnish with shaved chocolate, lemon zest and sifted powdered sugar.

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