Lemon and White Chocolate Cupcakes Recipe

Lemon and White Chocolate Cupcakes Recipe

Cupcakes are the easiest dessert to be made. All you need to do is to mix ingredients well, pour into a muffin tray, and bake until golden brown. Sounds so easy and simple, and even the one that is recently introduced to baking can do it. 


Once you have overcome the basic recipe and you want to make something that will amaze everyone, it is time to experiment a bit. And the easiest way to do this is to try different flavor mixes. If you are not familiar with flavor combinations, you can go wrong. But, these lemon and white chocolate cupcakes are a safe way to make something different. A carefully picked chocolate is the secret to making the best lemon chantilly cream ever. White chocolate is decadent and rich, but sometimes it can be too “heavy.” 


The best trick is to add lemon zest both in the cream and dough, to achieve balance. The result will amaze you for sure. And since muffins are the favorite food for guests, this will become your favorite for the summer parties and celebrations.


Ingredients for Lemon and White Chocolate Cupcakes 


100 g unsalted butter 

 1 cup granulated sugar 

 2 large eggs 

 1 lemon, juice and zest 

 275 g. flour 

 1 teaspoon baking powder 

 4 tablespoons of milk 

Lemon Chantilly Cream: 

100 gr. white chocolate 

 1 cup double whipping cream 

 zest of 1 lemon 


How to Make Lemon and White Chocolate Cupcakes 


Preheat your oven to 360 F or 180 C. Butter muffin tray and line it with muffin cups. Set aside. 


In a large bowl, whisk the sugar and butter until fluffy and mixed through. Add in eggs, one at a time beating well between each addition. 


Add the juice and zest of one lemon and sift in the dry ingredients: flour and baking powder. Add the milk and mix until fully incorporated. Transfer the batter in prepared pan and bake for about 15-20 minutes. Let the muffins cool completely before frosting them.


In another bowl, mix heavy whipping cream until stiff peaks form and add in the zest of a lemon and melted white chocolate. Transfer to a piping bag and pipe out the Chantilly Cream on each cooled muffin. Enjoy!


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