Description
Delightful cupcakes with bright lemon flavor and creamy white chocolate accents, perfect for spring celebrations and gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar (for buttercream)
- 2 tablespoons fresh lemon juice (for buttercream)
- Lemon zest (for buttercream)
- Optional Easter decorations
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the lemon zest and fresh lemon juice.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the white chocolate chips.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Beat the softened butter for the buttercream until creamy, then gradually add the powdered sugar and mix well. Add lemon juice and lemon zest to taste.
- Frost the cooled cupcakes with the lemon buttercream and decorate with optional Easter decorations.
- Serve and enjoy your delightful Easter treat!
Notes
Use fresh lemon juice and zest for the best flavor. Store cupcakes in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg