Lemon-filled Cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1/4 cup vegetable shortening
• 1/4 cup butter
• 1/4 cup fresh lemon juice, or to taste
• 2 cups confectioners' sugar
• 4 ounces white chocolate, chopped
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 3 tablespoons orange juice
• 1 tablespoon grated lemon zest, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• line 24 muffin cups with paper liners.
• beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
• spoon batter into the prepared muffin cups, filling them about 2/3 full.
• bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. cool cupcakes thoroughly.
• cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. beat lemon juice into shortening mixture until creamy.
• stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. set filling aside.
• place white chocolate into a microwave-safe bowl; heat in microwave on high for 15 seconds and stir chocolate. continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
• for frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. stir in melted white chocolate and vanilla extract.
• gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
• cut holes through the top of each cupcake. holes should be deep enough to put filling inside.
• spoon lemon filling into the holes.
• pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.