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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-hole muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Stir in the lemon zest and lemon juice until well combined.
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.
Gently fold in the white chocolate chips using a spatula, ensuring they are evenly distributed.
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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.
To make the frosting, melt the white chocolate (50g) in the microwave or over a double boiler, then let it cool slightly.
In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Stir the melted white chocolate into the cream cheese mixture until combined.
Once the cupcakes are completely cooled, pipe or spread the frosting on top of each one.
Garnish the frosted cupcakes with a sprinkle of lemon zest for a fresh and bright finish.
Serve and enjoy!
Nutrition Facts
Calories |
4368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 616.7 g | 224% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 444.4 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 670 mg | 52% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1324 mg | 28% | |
*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.
