Lemon and White Chocolate Cupcakes

Brighten up your dessert table with these indulgent Lemon and White Chocolate Cupcakes, a perfect harmony of sweet and tangy! Each tender, fluffy cupcake is infused with refreshing lemon zest and juice, paired with creamy white chocolate chips for bursts of sweetness in every bite. Topped with a decadent white chocolate cream cheese frosting and a hint of zest for an extra pop of citrus, these cupcakes offer a gourmet feel with minimal effort. Quick to prepare in under 40 minutes and yielding a dozen servings, this recipe is ideal for special occasions or everyday treats. Whether you're a fan of citrus desserts or simply love unique flavor pairings, these lemony delights are sure to impress family and friends alike.

Nutriscore Rating: 36/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 200 grams all-purpose flour
• 150 grams granulated sugar
• 115 grams unsalted butter
• 2 large eggs
• 120 milliliters whole milk
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 100 grams white chocolate chips
• 200 grams powdered sugar
• 115 grams cream cheese
• 50 grams white chocolate (for frosting)
• 1 teaspoon lemon zest (for garnish)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a 12-hole muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.

Step 5

Stir in the lemon zest and lemon juice until well combined.

Step 6

Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Gently fold in the white chocolate chips using a spatula, ensuring they are evenly distributed.

Step 8

Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 10

Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

To make the frosting, melt the white chocolate (50g) in the microwave or over a double boiler, then let it cool slightly.

Step 12

In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy.

Step 13

Stir the melted white chocolate into the cream cheese mixture until combined.

Step 14

Once the cupcakes are completely cooled, pipe or spread the frosting on top of each one.

Step 15

Garnish the frosted cupcakes with a sprinkle of lemon zest for a fresh and bright finish.

Step 16

Serve and enjoy!

Nutrition Facts

Serving size	(1200.2g)

Amount per serving	% Daily Value*
Calories	4367.6

Total Fat 202.0g	0%
Saturated Fat 117.6g	0%
Polyunsaturated Fat 1.8g
Cholesterol 786.0mg	0%
Sodium 1975.0mg	0%
Total Carbohydrate 616.7g	0%
Dietary Fiber 6.8g	0%
Total Sugars 444.4g
Protein 55.5g	0%

Vitamin D 136.5IU	0%
Calcium 669.5mg	0%
Iron 12.1mg	0%
Potassium 1324.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 4.9%

Carbs: 54.7%