WHITE CHOCOLATE LEMON CUPCAKES

White Chocolate Lemon Cupcakes image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

Previous Next

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 1/2 cups white vanilla baking chips
1 1/2 cups butter, softened
1 cup powdered sugar
Fresh edible flowers or purchased candy flowers

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