Recipe Details
Ingredients
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1(18 1/4 ounce) packagelemon cake mix
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1cupwater
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⅓cupvegetable oil
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3eggs
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¼cupvegetable shortening
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¼cupbutter
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¼cupfresh lemon juice, or to taste
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2cupsconfectioners’ sugar
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4ounceswhite chocolate, chopped
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1(8 ounce) packagecream cheese, softened
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½cupbutter, softened
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1teaspoonvanilla extract
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4cupsconfectioners’ sugar
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3tablespoonsorange juice
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1tablespoongrated lemon zest, or as needed
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
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Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
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Spoon batter into the prepared muffin cups, filling them about 2/3 full.
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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.
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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.
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Stir 2 cups confectioners’ sugar into shortening mixture, about 1/2 cup at a time, until filling is smooth. Set filling aside.
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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.
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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.
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Gradually beat in 4 cups confectioners’ sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
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Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
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Spoon lemon filling into the holes.
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Pipe cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe24 | |
Calories379 | |
% Daily Value * | |
Total Fat 19g |
24% |
Saturated Fat 9g |
44% |
Cholesterol 55mg |
18% |
Sodium 237mg |
10% |
Total Carbohydrate 50g |
18% |
Dietary Fiber 0g |
1% |
Total Sugars 43g |
|
Protein 3g |
6% |
Vitamin C 3mg |
3% |
Calcium 37mg |
3% |
Iron 1mg |
3% |
Potassium 48mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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