WHITE CHOCOLATE LEMON CUPCAKES
Enjoy these lemon cupcakes made using Betty Crocker™ Super Moist™ white cake mix with vanilla frosting - a perfect dessert to treat a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 276 mg
LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
LEMON-FILLED CUPCAKES
My family requests that I make these cupcakes every time I come home. For all lemon lovers!
Provided by Carlie O'Neal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
- Spoon batter into the prepared muffin cups, filling them about 2/3 full.
- Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
- Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
- Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
- Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
- For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
- Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
- Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
- Spoon lemon filling into the holes.
- Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 50.4 g, Cholesterol 55.3 mg, Fat 19 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 8.8 g, Sodium 237.1 mg, Sugar 43 g
LEMON AND WHITE CHOCOLATE CUPCAKES
I found this recipe on the Godiva site using Godiva white chocolate. I am sure any good quality white chocolate will do fine (such as Ghirardelli).
Provided by Bev I Am
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- To Make Cupcakes:.
- Position the rack in the center of the oven and heat to 350°F
- Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
- Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
- Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy.
- Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla.
- Beat in one-half of the flour mixture, scraping down sides of bowl.
- Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
- Divide batter among the muffin cups, filling each about one-half full.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes in pan on a wire rack for 10 minutes.
- Remove cupcakes and cool completely.
- To Make Frosting:.
- Place the white chocolate in a microwavable medium bowl.
- Microwave on HIGH for 1 to 1 1/2 minutes.
- Let stand for 1 minute.
- Stir until it's completely melted and smooth. Cool slightly.
- Add the cream cheese, butter, lemon peel and vanilla.
- Beat with an electric mixer at medium speed until the ingredients are mixed.
- Add the confectioners' sugar and beat until the frosting is smooth.
- To Assemble Cupcakes:.
- Remove the paper liners from the cupcakes and turn the cupcakes upside down.
- Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes.
- Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides.
- Sift the confectioners' sugar over the tops of the cupcakes.
Nutrition Facts : Calories 464.9, Fat 23.5, SaturatedFat 14, Cholesterol 85.7, Sodium 214.7, Carbohydrate 60.5, Fiber 0.4, Sugar 51.5, Protein 4.6
WHITE CHOCOLATE CUPCAKES
I got this recipe out of a Woman's World magazine at work. It is very tasty but I had a problem with my cupcakes not rising. I'm posting it anyway in hopes that someone else will try it and maybe have better success than me. The white chocolate buttercream frosting is very rich but really yummy! You can melt the chips in the mircowave but I had better success using a double boiler.
Provided by Zaney1
Categories Dessert
Time 40m
Yield 1 cupcake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Line 24 muffins cups with cupcake papers.
- Melt 1 cups of the white chocolate chips and let cool.
- Melt 1/2 cup butter, let cool slightly.
- On medium speed, mix cake mix, eggs, water, melted white chocolate chips, and 1/2 cup melted butter until combined 1 minute.
- On medium-high beat 2-3 minutes until light and fluffy.
- Divide batter between cupcke liners.
- Bake 20-23 minutes ot until inserted toothpick comes out clean.
- Cool 10 minutes.
- Remove from pan and finish cooling on wire racks.
- Cool completely.
- White Chocolate Frosting.
- Melt remaining 1 cup white chocolate chips.
- On medium-high combine white chocolate chips and 1 cup butter until smooth.
- Gradually beat in confectioners' sugar until light and fluffy.
- Spread over cooled cupcakes.
- Slice strawberries, leaving the cap end whole.
- Fan strawberries out and top each cupcake with 1 strawberry, if desired.
- You can also sprinkle each cupcake with chopped macadamia nuts, if desired.
Nutrition Facts : Calories 317.5, Fat 19, SaturatedFat 10.6, Cholesterol 58.9, Sodium 245.8, Carbohydrate 35.1, Fiber 0.2, Sugar 29.9, Protein 2.7
LEMON-WHITE CHOCOLATE CHEESECAKE BITES
Satisfy your cheesecake craving with one of these little lemony desserts...in less than half the time a whole cheesecake requires.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
- In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
- Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
- In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g
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