- Dish type
- Cakes with fruit
- Citrus cakes
Light lemon cupcakes filled with chunks of white chocolate and a soft lemon curd centre, topped with lemon buttercream.
County Donegal, Ireland
15 people made this
IngredientsMakes: 6 large cupcakes
- 125g butter, softened
- 125g caster sugar
- zest of 1/2 lemon
- 2 large eggs, beaten
- 1/4 teaspoon baking powder
- 150g plain flour
- 6 teaspoons lemon curd
- 100g white chocolate, chopped
- 150g butter, softened
- 150g icing sugar
- a few drops lemon extract
- a few drops yellow food colouring (optional)
MethodPrep:20min ›Cook:20min ›Extra time:20min › Ready in:1hr
- Preheat the oven to 180 C / Gas 4.
- Cream the butter and sugar with an electric mixer.
- Add the lemon zest, and eggs. Then stir in the flour and baking powder, and finally white chocolate - continuing to mix as you add these.
- Using a muffin tin lined with 6 paper cases, spoon 1 tablespoon of the mix into each case. Spoon 1 teaspoon of lemon curd into each case. Spoon another tablespoon of the cake mix on top.
- Bake in the oven for 15 to 20 minutes or until risen and golden.
- Remove and cool completely on a wire rack.
- Mix 150g softened butter, 150g icing sugar, lemon extract and yellow food colouring to make the buttercream icing.
- Pipe icing onto the top of the cooled cakes using a piping bag and star nozzle.
For the icing:
See it on my blog
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Best lemon cupcakes ever tasted! The lemon curd adds bags of flavour, and also keeps the cupcake nice and moist (reminded me of lemon drizzle cake). Would absolutely recommend you make these!-10 Sep 2012
Inspired by the Marks and Spencer lemon and white chocolate muffin.-07 Nov 2011
Loved the flavour, however the lemon curd sank to the bottom and made it a little bit messy to eat - needed to add a lot more icing sugar to the frosting to make it firm enough too!-14 May 2014
Lemon, Blueberry and White Chocolate Cupcakes
Position an oven rack in the center of the oven and preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners, 12 in one and 6 in the other.
Whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream together the butter, sugar, lemon zest and vanilla until very light and fluffy, about 3 minutes.
Melt the white chocolate in a double boiler. Once melted, remove from heat and allow to cool a bit. When it’s just warm to the touch, stir it into the butter mixture on low speed, just until combined–it may separate a bit, but it will come back together. With the mixer on low, alternate adding the flour mixture and the half and half to the creamed mixture in three batches until well-blended.
Toss the blueberries with about a teaspoon of all-purpose flour in a small bowl, just to coat the berries with a light dusting of flour. Set aside.
With a handheld mixer and a medium bowl or in a clean stand mixer bowl with the whip attachment, whip the egg whites on medium high speed until they reach firm peaks, 2-3 minutes. Stir about a third of the whites into the batter to lighten it, then gently fold in the remainder of the whites. When the egg whites are almost incorporated, fold in the blueberries.
Fill the muffin cups no more than 3/4 of the way full with the batter. Bake one tin at a time until a toothpick just comes out clean, about 22-25 minutes. Invert the cupcakes onto a cooling rack, then turn them right side up and let them cool completely before frosting.
For the frosting, in the bowl of an electric mixer beat together the butter and cream cheese just until smooth. Beat in the confectioners’ sugar, vanilla and lemon juice. Finally, beat in the melted white chocolate, just to combine. Beat in a few drops of food coloring for a creamy yellow hue, if you wish. When the cupcakes have cooled completely, frost them generously.
Lemon and white chocolate cupcakes recipe - Recipes
1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4 and line a cupcake cake tray with 12 paper cases. I use a food mixer for this cake, but you could use a large bowl and a hand-held electric whisk, or a food processor.
2. Sift the flour and baking powder into the bowl. Split the vanilla pod length ways, if using, and scrape the seeds into the bowl with the tip of a knife, or simply add the vanilla extract.
3. Add the sugar, butter and eggs. Beat until well mixed, then divide between the cases. Bake for 15-17 minutes, or until the cakes are golden brown and spring back to the touch. Leave in the tin for a few minutes, then remove to a wire rack to cool completely.
4. Once the cakes are cool, remove the centre of each using an apple corer or a teaspoon and place 1 tsp of lemon curd into the centre. Replace the cake ‘plug’.
5. To make the buttercream, put the white chocolate into a heatproof bowl and stand it over barely simmering water, ensuring the bowl does not touch the water. Once melted, remove from the heat and allow to cool.
6. In a food mixer, or in a bowl using a hand-held electric whisk, cream the butter until light, then slowly add the cooled, melted chocolate. Chill slightly, then whisk to thicken. Fill the piping bag and pipe the buttercream on to the cupcakes. Decorate each with a dry, freshly picked violet, or a crystallised violet.
I bake a lot and this didn't turn out as expected. The cake was rather dense. My frosting didn't work (I think I actually churned the cream). Luckily was able to save by using the white chocolate butter and powdered sugar to make a white chocolate buttercream.
I have been making this cake for over 20 years using a worn out copy from a friend. I just saw it was from Bon Appetit 1991 so now I have a digital copy : ) This is the ONLY cake I can make for Easter dinner or my family would revolt. The cake is dense and moist, the lemon curd has a nice tang to offset the sweetness of the cake (and frosting) and the frosting is a fluffy white cloud of goodness. I typically don't like white chocolate but the contrast in color and flavor between the chocolate and the lemon is divine.
I've only made the cake from this recipe and I over-beat the eggs but it still came out delicious! Will definitely be making this again and trying to follow the whole recipe for the lemon fill and icing.
This may be an utterly ridiculous question, but I'm asking anyway :) The frosting says to refrigerate for 6 hours. Got that. When you're assembling the cake it says to "beat it until stiff peaks form". Got that as well. Do you refrigerate the frosting for 6 hours and only after that beat it and assemble the cake? I believe that's how it should go but I wanted to check and make sure. Thanks to anyone who can help out!
really glad I tested this recipe before making it for a small, casual wedding. cake is excellent (and yes, dense after night in fridge). frosting is tasty but gloppy with the curd. use this frosting if you don't have to travel with it or it doesn't have to be outside for any length of time as it will melt right off. It's august so next week when I make the cake for real I'll use a lemon buttercream with a little meringue powder for stability (thanks, internet!)
My family is a tough crowd to impress when it comes to desserts so I normally stick to the ones I know they like. But i wanted to change it up so i tried this recipe, and it was a huge hit. It was absolutely delicious and there was none left at the end of the day. the cake itself was perfect, and the lemon curd helped to balance the sweetness of the white chocolate. i garnished with raspberries to add a little color.
I've been looking for a very good white cake and I stumbled over this recipe. I only tried the cake part and boy was I not disappointed. The cake turned so moist and not too sweet. I made the cake with swiss meringue buttercream, and was it delicious. I wonder how it would turn out if I use real chocolate chunks instead of white chocolate, I'll definitely write back and let you guys know.
I've been on the hunt for a good white chocolate cake recipe, and I'm only reviewing the cake part of this recipe since that's all I made. This cake is FANTASTIC. I'm not a big white chocolate fan, especially in cakes/cupcakes white chocolate's flavor is so subtle that I usually end up thinking "This just tastes like a white/yellow cake." Not the case with this cake the white chocolate flavor is subtle, but definitely there. I really like the texture: it's almost like a very plush, springy, fluffy pound cake, both in flavor and texture. It's not overly heavy, though, and is awesome with frosting. I used a different frosting for mine (8 oz. white chocolate, melted with 4 oz. cream and cooled 1 stick butter 4 oz. cream cheese 3-4 cups confectioners sugar a healthy pinch of salt). Like a previous reviewer, I made 2 9-inch rounds and about 10 cupcakes (it made GREAT cupcakes, too).
This was a great cake. I made 2 9" and the rest into cupcakes. The cake was very moist and I felt it was sort of light which was unexpected but GREAT! I did not make the lemon curd. With the icing, I used my stand mixer with whisk attachment, whipped the cream and then added the white choc/cream mixture AFTER I had let it cool. Next time I'll add a little more white choc or less cream as it makes more than enough icing and the white choc flavor gets a little lost with that much cream.
This is a nice, moist, dense cake. The lemon curd isn't overwhelming, just a nice foil for the frosting. My husband doesn't like lemon curd, so was so-so about the cake. I love lemon curd, so liked it! I did, however, find the cake very rich and very sweet - perhaps a little too much so.
I grew up with my mother making this cake (she's a fantastic baker) and as a young adult myself, this is one of my favorite recipes. It's consistently AMAZING, especially if you know what to expect the first time. The cake layers are seriously dense and moist, so if you're a traditional "cake" fan this might not be your thing, but for someone who prefers frosting to cake, these layers are the perfect texture. I also LOVE lemon curd - it's definitely the star of this cake. Even though you don't use a ton, it's a big flavor component so if you're not wanting a lemony cake this isn't for you. The whipped cream white chocolate frosting is very light, and is more a complement to the lemon curd. One thing to recommend is do NOT skip the parchment rounds I did that once and 2 of my layers broke off in the pans! This cake makes a fantastic spring/summer birthday cake, or certainly, a wedding cake.
This cake was FREAKING awesome I didn't ass all the sugar to the egg whites but it turned out perfect and I don't know how the other reviewers could give this a bad review I loved it and will be making this again
I was very nervous about making this recipe due to the negative reviews. however, it was definitely a hit at my mother's 76th birthday party. Yes, the layers are heavier than your typical cake, but their texture was wonderfully rich and moist. The mix of lemon and chocolate was divine. Instead of using 2 tbsp lemon rind I used one, and found the lemon curd was not overpowering. I placed some wooden skewers into the cake so that it wouldn't fall apart in transit and this worked wonderfully. I will definitely make this cake again. worth every minute I spent on it!
I have been baking for over 50 years and I cannot remember being as disappointed in a cake as I was with this. Followed the recipe exactly, which obviously took a fair amount of time, and the result was not worth the effort. The cake was heavy, the white chocolate was overwhelmed by the lemon curd and barely discernable when tasting the cake alone.
This is a really excellent cake. I have made it on many different occasions and it has come out perfectly each time. The only problem that I have with this cake is that since it is so good, each time I mention that I am baking a cake, everyone requests this one and is dissapponited when I show up with a different cake.
It's me again with a report on the wedding cake. It turned out stunningly. The cake is fantastic for a wedding cake as it holds up really well. Make 2 batches for a 14x3" layer, one whole batch for a 10x3" layer. I found other recipes for white chocolate frosting, though, because I didn't want the risk of a whipped cream frosting sitting out too long. For the filling I used raspberry preserves with a layer of white chocolate merengue frosting (also from this site) and since that was really sweet, I used the recipe for chocolate buttercream from baking911.com except used white chocolate instead of regular chocolate. I also coated the cake in chocopan. Iɽ never used chocopan before but it tastes fantastic, is easy to work with and looks exactly like fondant. I had several people ask me for my card at the wedding--and this was my first wedding cake!
I would like to stand up for this cake and add a positive voice to the recent disappointments some reviewers have expressed. I have made this cake twice. Each time, I made two cakes because I was throwing a HUGE birthday party. I love white cakes, and I think this is one of the better ones and the white chocolate flavour is subtle and perfectly complements a fruit filling. I have never had any trouble with the cake being too dense or too dry (except for the one time I left one batch in the oven a little long). However, it is rich! I find that it is a consistent recipe. I have never made the lemon curd, as I prefer to use raspberry jam with some of the frosting in the middle of the layers--YUM!! One of my friends liked this cake so much that she has asked me to make it for her wedding cake. From my experience, this cake would be perfect for a wedding cake. (I'll let you know it goes later this month!) Unlike other reviewers, I have never had a problem with the cake falling apart (I've always made it in February when it's cold out and I have always made sure to refrigerate/freeze it properly). One recipe of this cake is perfect for a sheet pan. I like to make square cakes. The frosting is also fantastic. I've always found that when I make two batches of the cake, I make two batches of the frosting, and it is quite sufficient. For a simple yet stunning decoration, melt some white chocolate, put it in a parchement cone (or plastic baggie with the corner cut off) and drizzle it diagonally over the top of the cake. Add some fresh spray roses, and you have yourself a stunning cake!
This is a very dense cake.Another review said to carefully fold the egg whites in, etc, etc.I am a pretty experienced baker and this recipe makes a MERINGUE, (which is heavy) to be folded into the batter, and I think it's misprinted and should be egg whites beaten until stiff (without sugar added) which would definately lighten up the cake. Was a dissappointment.
I loved the flavour of this cake. The lemon curd was intense lemon and soooo smooth( I strained it while warm to take out the lemon zest). I found the cake heavy and the assembled cake fell apart on transporting it in my cake carrier. The bottom line is that the filling is soft and smooth and the layers will naturally slip with any movement. I adore the flavours of this cake and might try the curd and icing with a sponge cake and assemble it jelly roll style.
I have never made this cake, but i would like to help stietz from austin. You may be over mixing the cake, that is why it's heavy/dense. From the looks of the recipe, air cells are being developed when the egg whites are being whipped. The air whipped into the whites is what is leavening the cake (at least, that is what is seems). You may be destroying those air cells when you are incorporating the whites w/the rest of mixture. So next time, gently fold the whites into the rest of the batter and don't overmix. Also, you might want to see if your oven is too cool and if it is, adjust oven temperature. Just a couple of tips that I hope will help.
I've made this cake three times now because I love the flavors, and I keep thinking I'm making a mistake that I will eventually fix. The cake's always too heavy and a little dry and the frosting's always too sfot. This time I was so careful and I added an additional egg white to the batter in hopes of lightening the cake up and an additional ounce of white chocolate in hopes of firming up the frosting but to no avail. If anyone has any advice, please help. I replaced the lemon curd this time with a raspberry curd in addition to adding some frangelico to the frosting and everyone loved the flavor combination.
this is my second time making this recipe but this time i made as a white chocolate pineapple cake. i substituted pineapple for the lemon. i used unsweetened pineapple juice to make the curd and then folded crushed pineapple in the finished curd and refrigerated overnight. i followed the cake recipe as stated but left the white chocolate out of the frosting. it got rave reviews! one person (who has tasted both versions) preferred the pineapple to the lemon!
good! i followed the recipe as stated but using bakers white chocolate (my grocer didn't have any lindt - which would've been my preference) and using a specialty whipping cream. what i got was a very moist delicious cake with a fabulous frosting. the curd recipe was ok, there's a better one on this site that doesn't use cornstarch. i used 2-10 inch pans instead of the 3-9's. this cake is deceptive, it feels light and refreshing on the palate - but after finishing the slice you realize how rich it was. the white chocolate flavor is very subtle, most people didn't even notice it. it turned out better than expected.
good! i followed the recipe as stated, using bakers white chocolate (my grocer didn't have lindt)and using a specialty whipping cream. what i got was a delicious moist cake with a fabulous whipped cream frosting. the curd recipe is ok, there's a better one listed on this site that doesn't use cornstarch. i used 2-10 inch cake pans instead of the 3-9's. the white chocolate is subtle - most people that tried it didn't notice. however, the cake is deceptive, appearing light to the palate - but after finishing a slice, you realize how rich it is. turned out better than i expected.
The cake was very moist and delicious, but I agree with the last reviewer. When I made the frosting, it did not whip. In order to finish the cake, I had to improvise. I have to say, though, that no one could tell - they all loved it! I will try this one again.
White Chocolate Cupcakes
Special Equipment: Pastry bag (optional)
Ingredients US Metric
- 5 ounces white chocolate, finely chopped
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup cake flour, preferably unbleached
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 2/3 cup granulated sugar
- 4 tablespoons (2 oz) salted butter, at room temperature
- 2 large eggs, at room temperature
- White Chocolate Cream Cheese Frosting
Preheat the oven to 350°F (176°C). Position an oven rack in the center position and line a pan of twelve 3-by-1 1/2-inch muffin cups with paper liners.
In a heatproof bowl, dump the chocolate. Bring a wide saucepan of water to a simmer over medium heat. Turn off the heat and place the bowl in the hot water. Let it stand, stirring occasionally, until the chocolate is completely melted and smooth. Be careful not to let any water get in the bowl or the chocolate will seize and clump. Remove the bowl from the water and let cool until tepid.
In a small bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
In a glass measuring cup, stir together the milk and vanilla.
In the bowl of a stand mixer or in a large bowl with a handheld electric mixer on high speed, beat the sugar and butter until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping the sides of the bowl as needed. Beat in the tepid chocolate.
Reduce the speed to low and beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, and mix until smooth.
Using a 2-inch diameter ice cream scoop or a 1/3 cup measuring cup, scoop the batter into the prepared cups. The cups shouldn’t be more than 2/3 full. (If you overfill the cups, they’ll end up flat rather than domed.)
Bake the white chocolate cupcakes until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Do not overbake. Don’t be alarmed if the cupcakes don’t rise appreciably or if they fail to turn golden brown.
Let the cupcakes cool in the pan on a wire rack for 10 to 15 minutes. Remove the cupcakes from the pan, place them on the wire rack, and cool completely.
Just before serving, frost your white chocolate cupcakes with the white chocolate cream cheese frosting. (For an especially professional look, use an ice-cream scoop to top each cupcake with the frosting, then use a small spatula to smooth each portion of frosting into a dome.) Originally published June 21, 2013.
White Chocolate Cupcake Variations
To make a white chocolate layer cake instead of white chocolate cupcakes, double the recipe, use two 9-inch pans instead of cupcake tins, and bake for about 40 minutes.
A tart jam filling contrasts nicely with the sweetness of these white chocolate cupcakes and cream cheese frosting—raspberry, strawberry, currant, or just about anything would be lovely. If filling the cupcakes, place about 3/4 cup jam in a pastry bag fitted with a plain tip about 1/2 inch wide. Insert the tip about 1/2-inch deep into a cooled cupcake and squeeze to pipe about a tablespoon jam deep into the heart of the cupcake. Repeat with the remaining cupcakes and jam.
I have to say that I’d my doubts about this recipe. The batter was thin and, despite what the author says, the cupcakes rose and turned slightly golden in the oven. I figured they’d be dry, but the cupcakes were perfectly baked. The texture of the cupcake was good—the crumb was tight and the structure was firm. It wasn’t dry, but it wasn’t soft, either. It had a whisper of white chocolate—which to me is a creamy, milky flavor. Of course, there’s no chocolatey chocolate flavor. Clearly, white chocolate isn’t an assertive flavor.
Our guests loved these and I’d definitely recommend them. I frosted a cupcake using an ice cream scoop to see if it’s indeed easy to frost that way, and it was!
Recipe Testers' Reviews
The white chocolate flavor was delicate and delicious. Once filled with the raspberry jam and topped generously with the rich White Chocolate Cream Cheese Icing, each flavor component complimented the whole.
This recipe produced exactly 12 cupcakes, as promised. The use of cake flour resulted in a soft and fine crumb.
These white chocolate cupcakes are truly an inspiration! The cupcakes are moist and flavorful. They're a bit dense, like pound cake. The white chocolate taste is undetectable to me, even though I knew white chocolate was in there. They have a very vanilla flavor to me. The frosting is out-of-this-world scrumptious. The recipe allowed for a very generous dollop atop the cupcake, which was incredible because I truly couldn't get enough of it.
The contrast of the raspberry with the sweet cupcake was perfect do not skip the raspberry jam or disappointment will be had! These cupcakes also came together easily.
If you love white chocolate, and I do, you will love these wonderfully moist white chocolate cupcakes.
The recipe says it makes 12 and to fill the cups very full, but I still ended up with 15. I only put raspberry jam in a few, and they were received with mixed reviews. No one thought the jam was a great addition.
I topped the cupcakes with the white chocolate cream cheese icing. I'm not a huge cream cheese fan, and this is very cream cheesy, so next time I may try adding some orange zest to the icing or a dark chocolate drizzle with a sprinkle of sea salt.
This cupcake was good. It had a nice flavor and I really liked the texture. I think that vanilla was the more pronounced flavor rather than the white chocolate. I thought that the frosting really adds to the white chocolate flavoring and makes for a very nice cupcake to frosting combo. I liked that this frosting was cream cheese-based. I think regular buttercream would have been way too sweet and taken away from the white chocolate flavor. I thought that the density of the cake was good—not quite pound cake dense, but firm enough to handle a good filling. I used a mixed berry jam.
The recipe made exactly 12 cupcakes and the frosting was more than enough to frost the 12 cupcakes using a piping bag and making a nice size swirl of frosting on top.
These cupcakes are good and easy to make. I filled a cupcake with Nutella. The Nutella is great with the cupcake. I suspect that a dark chocolate frosting or a Nutella-based frosting would be better than the white chocolate frosting.
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White Chocolate Raspberry Cupcakes
Delicious, Sweet and Fruity White Chocolate Raspberry Cupcakes with a White Chocolate & Raspberry Sponge, White Chocolate Buttercream Frosting, and more!
One thing that I love about this blog, is how passionate about baking my readers are… but one thing I cannot cope with?! The amount of people who have asked for this recipe! Honestly… I can’t cope!
I get it, you all love the combination of White Chocolate and Raspberries as much as I do… but wow! After the downright crazy successes of my White Chocolate & Raspberry Loaf, and my White Chocolate & Raspberry Cheesecake, I’m not surprised!
Before you ask – the cake version of this is available in my first ebook – available on Etsy here! If you want to make this recipe into a layer cake, you’ll have to work it out yourself! I won’t be giving away my secrets haha!
Anyway… back to the cupcakes. As always, I used a standard sort of cupcake recipe – because why mess with something right?! A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup.
I used a 150g mix of butter, sugar, flour and eggs because the weight of the raspberries and chocolate made quite a bit more mix than usual! So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12!
I use my favourite Iced Jems baking cups for this because it means you can fit more on one tray, compared to if you were using a cupcake tray which typically have 12 holes! Alternatively, with the extra bit of mix, you can make some mini versions of them! (Mini ones take about 12 minutes to bake!)
For the buttercream, I used the same recipe as in my White Chocolate Cupcakes – because I just adore it! It’s such a simple buttercream! I use Callebaut white chocolate because it is my favourite – perfect for the sponge and frosting!
You can realistically use any white chocolate you fancy – the key is just to make sure it’s not too hot before adding it into your buttercream! You also want the buttercream to be silky and smooth first, so little mixing is required!
As a standard these days, because I can’t seem to break a really ingrained habit… I used my FAVOURITE 2D closed star piping tip! I am just OBSESSED with the swirl it creates! Just look at how beautiful it is!!
Also, because this is the classic White Chocolate & Raspberry combo… I had to use my favourite Freeze Dried Raspberries on the top! I just think it’s a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious!
White Chocolate Lemon Trifle
Start Candied Lemon Peel first by using a vegetable peeler to remove the peel from the lemon. Being sure to avoid as much of the white pith as possible. Cut strips into thinner strips. Save lemon for another use.
In a small saucepan place the peels and 2 cups water. Bring to a boil. Drain off water and repeat the process two more times for a total of three. Remove peels from the pan.
To the same pan over medium high heat, add two cups water and two cups sugar. Whisk until sugar is dissolved. Add peels back into pan and bring mixture to a boil. Reduce heat to low and continue to cook until the peels are tender and translucent (approximately 10 minutes). Remove peels from mixture and allow to cool.
In a medium mixing bowl add remaining ½ cup sugar and add lemon peels. Toss to coat. Remove peels and shake off any excess sugar. Store in an airtight container for up to 3 weeks.
In a large mixing bowl, fold 2 cups prepared whipped cream into prepared white chocolate pudding. Set aside.
To assemble trifle, layer cubed pound cake on the bottom of the trifle bowl. Top with a layer of white chocolate pudding mixture and then a layer of lemon curd. Repeat until your trifle bowl is nearly filled. Top with reserved ½ cup whipped cream and candied lemon peels. Best when served immediately or can be refrigerated until ready to serve.
- For the cupcakes:
- 3 1/3 cups cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest, packed
- 4 large eggs
- 1 cup plus 4 tablespoons buttermilk
- 2 1/2 cups fresh blueberries
- For the frosting
- 11 ounces high quality white chocolate (such as Lindt or Baker’s), finely chopped
- 12 ounces cream cheese, room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 tablespoons fresh lemon juice
For the cupcakes:
1. Preheat oven to 350°F. Place 24 cupcake papers in two muffin tins.
2. Sift flour, salt, baking powder, and baking soda into a medium bowl.
3. Using electric mixer, beat butter in large bowl until fluffy.
4. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally.
5. Beat in lemon juice and zest, then eggs 1 at a time. Continue to beat until well blended.
6. Beat in dry ingredients in batches alternating with buttermilk.
7. Fold in berries.
8. Fill each cupcake paper with 1/3 cup of batter. An ice cream scoop works well for this part of the process.
9. Bake cupcakes for 20-25 minutes or until inserted toothpick comes out clean. Carefully monitor after 20 minutes. Cool cupcakes in muffin tins for 5 minutes. Remove muffins from tins and cool completely on cooling rack.
For the icing:
1. Melt white chocolate in double boiler over simmering water. Remove boiler top from water, stir until smooth, and cool until lukewarm.
2. Using electric mixer, beat cream cheese and butter in large bowl until blended.
3. Add lemon juice and cooled white chocolate and beat until well blended
When completely cooled, ice the cupcakes with a small cake spatula or piping bag. If you use a piping bag, you will be applying more icing to each cupcake and you should probably consider doubling the recipe.
- 1 box white cake mix, 18.25 oz. I used Duncan Hines
- 2 box lemon pudding 3.5 oz ea
- 1 cup vanilla Greek yogurt, I used Chobani
- 1 cup vegetable oil
- 4 egg whites, lightly beaten
- 1/4 cup fresh lemon juice
- zest from 2 lemons
- 1 teaspoon vanilla
- 1 cup butter softened
- 1 cup shortening
- 7 cups powdered sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 10 oz white chocolate melted and cooled
- 1/3 cup water
- For the cupcakes, preheat oven to 350. Line cupcake pans with liners and set aside. In a bowl, combine cake mix, pudding mixes, eggs, oil, yogurt, lemon juice, lemon zest and vanilla. Beat on medium until batter combines and becomes thick and smooth. Using a large cookie scoop, fill each cupcake liner 2/3 full. Bake for 18 minutes or until a tooth pick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- For the buttercream, melt chocolate in microwave, stirring until smooth. Set aside and allow to cool. Meanwhile, beat together butter and shortening until creamy. Carefully add in powdered sugar one cup at a time. Stir in salt and vanilla until incorporated. Mix in water as needed to keep a spreadable consistency. Finally, beat in white chocolate until completely blended.
- When cupcakes have cooled, spread or pipe on frosting.
Lemon Meringue Cupcakes
Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. A microwave version of traditional lemon curd saves you time, but doesn't skimp on flavor. Let's hear it for Lemon Power!
- 1 1/2 cups (177g) Unbleached Cake Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup (135g) sugar
- 5 1/3 tablespoons (76g) butter, room temperature
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon lemon oil (optional)
- 2/3 cup (152g) buttermilk
- 3 large (106g) egg whites
- 1/4 teaspoon Bakewell Cream or cream of tartar
- 1/8 teaspoon salt
- 6 tablespoons (71g) sugar
Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners spritz the liners lightly with cooking spray.
To make the cupcakes: Place the following in the bowl of your mixer: the cake flour, baking powder, salt, baking soda, sugar, butter, egg, vanilla and lemon oil. Add 1/3 cup (76g) of the buttermilk.
Blend the mixture on medium speed for 2 minutes. The mixture will be thick at first, but will smooth out as you mix.
Add the remaining 1/3 cup (76g) buttermilk and mix on medium speed for 1 minute. Scrape the bottom and sides of the bowl, and mix briefly, if necessary.
Perfect your technique
Lemon Meringue Cupcakes
Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges. Remove them from the oven, and immediately transfer them from the pan to a rack. Cool completely.
Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool.
Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling. Fill all cupcakes, then prepare the meringue.
To make the meringue: In a very clean work bowl, whip the egg whites and Bakewell Cream or cream of tartar until soft peaks form. Add the salt. Gradually add the sugar, increasing the whipping speed and continuing to whip until the mixture is light and billowy, and stiff peaks form.
Mound or pipe meringue onto each cupcake, then toast the meringue with a cook's torch or carefully broil until golden brown. Serve warm, for a flowing lemon lava or cool for a more set filling.
1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter , at room temperature, cut into small pieces
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) sour cream or plain yogurt , room temperature
1/2 cup (120 ml) lemon curd (store bought or homemade) (recipe follows)
1/3 cup (80 ml) freshly squeezed lemon juice (2-3 lemons)
1 tablespoon finely shredded lemon zest (outer skin)
3/4 cup (150 grams) granulated white sugar
4 tablespoons (55 grams) room temperature unsalted butter , cut into small pieces
Lemon Flavored Whipped Cream:
1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)