Lemon Cupcakes with White Chocolate Filling
Bright lemon cupcakes filled with white-chocolate ganache and topped with a buttery lemon frosting.
By Moow Editorial ·
- Keep steam and water out of the melting chocolate so it does not seize.
- The cupcakes may be made without the white-chocolate filling and topped only with frosting.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Makes 12 cupcakes
- Prep time: 30 minutes
- Cook time: 20–22 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Makes 12 cupcakes.
- Calories: 550 kcal
- Protein: 6 g
- Carbohydrates: 68 g
- Fat: 30 g
- Sodium: 104 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Cupcake Batter
Have these measured and ready before you begin.
- 2 large eggs
- about 2/3 U.S. cup (150 ml) milk
- 1 tablespoon plain yogurt
- 150 ml neutral oil (about 2/3 U.S. cup)
- Finely grated zest of 2 medium lemons
- about 1 1/4 U.S. cups (300 ml by volume) granulated sugar
- 2 tablespoons fresh lemon juice
- about 2 U.S. cups plus 2 tablespoons (500 ml by volume) all-purpose flour
- 2 1/2 teaspoons baking powder
White Chocolate Filling
- 100 ml (scant 1/2 cup) heavy cream
- 200 g white chocolate (7 oz), chopped
Lemon Frosting
- 250 g powdered sugar (8.8 oz)
- 125 g unsalted butter (4.4 oz), at room temperature
- 1 tablespoon fresh lemon juice
- Finely grated zest of 1 lemon
- 1 tablespoon milk
Directions
1. Line a 12-cup muffin pan and preheat the oven to 350°F (175°C).
2. Rub the two-lemon zest into the granulated sugar, beat in the eggs until creamy, then mix in the milk, yogurt, lemon juice, and oil.
3. Mix in the flour and baking powder, divide among liners, and bake 20–22 minutes, until a tester comes out clean; cool completely.
4. Melt the white chocolate gently over a water bath without letting the bowl touch the water, stir in the cream, and chill until thickened.
5. Core each cooled cupcake, fill with the white-chocolate mixture, and replace a small cake plug.
6. Beat half the powdered sugar with the butter, rub the remaining sugar with the lemon zest, then beat everything with the lemon juice and milk until fluffy.
7. Chill the frosting briefly if needed, pipe over the cupcakes, and serve.
Sources
Contains egg, milk, and wheat; white chocolate may contain soy. Keep cream filling and frosted cupcakes refrigerated.