Lemon and White Chocolate Cupcakes


1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted
butter, at room temperature
3/4 cup granulated sugar
2 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/2 cup buttermilk (any fat content)

White chocolate cream cheese frosting:
6 ounces white chocolate, melted and cooled
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3 cups confectioners' sugar

White chocolate shavings
Confectioners' sugar for dusting


1. Make cupcakes: Position a rack in center of oven and preheat oven to 350°F. Line 12 muffin tin openings with paper liners.

2. Sift together flour, baking powder, baking soda and salt.

3. In bowl of an electric mixer, using paddle attachment, beat butter and sugar until light and creamy. Beat in eggs one at a time. Mix in lemon juice, vanilla and lemon zest. Mix in half of flour mixture, then buttermilk. Mix in remaining flour mixture.

4. Fill each paper liner with a scant 1/4 cup of batter to about 1/2" below top of liner. Bake about 18 minutes, or until a toothpick inserted in center comes out clean. Cool cupcakes for 10 minutes in pan on a wire rack. Invert cupcakes onto wire rack to cool completely.

5. Make frosting: In the bowl of an electric mixer, using paddle attachment, beat melted white chocolate, butter, cream cheese, lemon zest and vanilla together. Add confectioners' sugar and beat until frosting is smooth.

6. Assemble cupcakes: Remove paper liners. Turn cupcakes top side down. Spread a 1/4" thick layer of frosting over top (formerly bottom of cupcake) and sides of each cupcake, covering it completely. Spoon white chocolate curls over frosting, pressing gently, if necessary, to help them adhere to sides. Dust lightly with confectioners' sugar.

This recipe developed by Elinor Klivans