Lemon White Chocolate Cupcakes
Serves : 16 cupcakes
Filled with a zesty lemon curd and topped with an incredible smooth and creamy buttercream, these lemon white chocolate cupcakes are a lemon lover's dream!
Ingredients
For the Chocolate Cupcakes
- 250 g Butter Unsalted
- 250 g Caster Sugar or Superfine Sugar
- 4 Eggs Medium
- 2 tbsp Lemon Curd or 2 tsp Lemon Extract
- 1 Lemon Zested
- 250 g Plain Flour or All Purpose Flour
- 2 tsp Baking Powder
- 100 g White Chocolate Chips
For the Lemon White Chocolate Buttercream
- 200 g Butter
- 400 g Icing Sugar or Powdered Sugar
- 1 tbsp Lemon Curd or 1 tsp Lemon Extract
- 100 g White Chocolate
For the Filling
- 100 g Lemon Curd
Instructions
- To make the cupcakes: Preheat oven to 180C and line a deep muffin tray with cupcake cases.
- Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.250 g Butter
- Add the sugar to the softened butter and beat together until light and fluffy.250 g Caster Sugar
- Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg. If the mixture begins to curdle, add a teaspoon of flour.4 Eggs
- Add the lemon zest and lemon curd, or lemon extract if preferred, and mix until well combined.2 tbsp Lemon Curd
- Sift the flour and baking powder together and add to the mixture. Gently mix together until the cupcake batter is soft and smooth.
- Fold the white chocolate chips into the cupcake batter making sure they are evenly distributed.
- Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
- To make the buttercream: Add the white chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
- In a large bowl or stand mixer with the balloon attachment, whip the butter until pale and creamy. Start on low speed for 2-3 minutes, increasing to medium/high for 4-5 minutes. Alternatively use a hand held mixer.
- Add the icing sugar a 2-3 tablespoons at a time, and gently beat in. Continue until all the icing sugar is combined and the butercream is light, airy and smooth.
- Add the lemon curd or lemon extract to the buttercream and mix through until well combined. Then add melted chocolate and mix again until fully combined.1 Lemon
- To decorate: Using a small sharp knife or an apple corer, remove the centre of the cupcake and fill with the lemon curd. Replace the remove cupcake core to seal in the filling.
- Fill a piping bag fitted with a piping nozzle with the buttercream. I used a Wilton 2D open star nozzle. Pipe the buttercream onto the cupcakes and then decorate with sprinkles.
Notes
- The cupcakes are best kept in an air-tight container at room temperature.
- The cupcakes will keep fresh for up to 3 days.
- You can freeze the un-iced cupcakes in a sealed freezer bag for up to 1 month. Remember to defrost thoroughly before eating.
- If you have any buttercream leftover, pop it in a sealed container in the fridge for up to 2 weeks, or the freezer for 3 months.
Nutrition
Serving: 1cupcakeCalories: 501kcalCarbohydrates: 63gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 253mgPotassium: 117mgFiber: 1gSugar: 50gVitamin A: 766IUVitamin C: 4mgCalcium: 52mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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