Lemon-Filled Cupcakes

Light and luscious lemony cupcakes have a lemon filling and a rich white chocolate cream cheese frosting.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 379 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 3 tablespoons orange juice
• 1 cup water
• 1 (18.25 ounce) package lemon cake mix
• 4 ounces white chocolate, chopped
• 0.25 cup butter
• 0.5 cup butter, softened
• 0.33333334326744 cup vegetable oil
• 0.25 cup vegetable shortening
• 0.25 cup fresh lemon juice, or to taste
• 1 tablespoon grated lemon zest, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Line 24 muffin cups with paper liners.

Step 3

Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.

Step 4

Spoon batter into the prepared muffin cups, filling them about 2/3 full.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.

Step 10

Spoon lemon filling into the holes.

Step 11

Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

Step 12

Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.

Step 13

Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.