Lemon and white chocolate cupcakes recipe

These lemon and white chocolate cupcakes require nine different ingredients and take under 40 minutes to make. 

This cupcake recipe is easy to follow and combines a lemon-flavoured sponge with a sweet white chocolate buttercream. Decorate with extra lemon zest for a professional finish. Serve the cupcakes as a little dessert or afternoon treat alongside a fresh pot of tea. 

Ingredients

For the cupcakes:

• 120g butter, softened
• 150g caster sugar
• Grated zest of 1 lemon
• 2 large eggs, room temperature (we used Ella Valentine eggs)
• 200g self-raising flour
• 1tsp baking powder
• 125ml milk

For the white chocolate buttercream:

• 120g butter, softened
• 200g icing sugar, sifted
• 50g white chocolate, melted

Method

• Heat the oven to 180C (160C fan, Gas 4). Line a 12-hole muffin tin with cases.
• Cream the butter and sugar together in a large bowl until pale and fluffy. Stir in the lemon zest then add the eggs, one at a time. Beat well between each addition.
• Sift in the flour and baking powder and fold together using a spatula or metal spoon.
• Stir in the milk and mix until everything is evenly combined.
• Spoon the mixture into the cupcake cases filling each one around three quarters full. Bake for 18 mins or until a cocktail stick inserted into the centre comes out clean. Remove the cupcakes from the oven and place on wire racks to cool completely.
• For the white chocolate buttercream: In a large, clean bowl soften the butter using an electric hand mixer. Gradually add and stir in the sugar until smooth and creamy.
• Add the cooled, melted chocolate and continue beating until fully combined.
• Spoon the buttercream into a piping bag and pipe swirls of icing on top of each cupcake. Alternatively you can spoon on the icing and shape using a palette knife or the back of a spoon.
• Garnish with additional lemon zest and grated white chocolate, if liked.

Top tips for making lemon and white chocolate cupcakes

We have a guide on how to ice cupcakes if you need more guidance or inspiration. Continue reading below for tips and tricks that will help you make the best lemon and white chocolate cupcakes. 

The easiest way to zest a lemon is with a sharp citrus peeler or zester. We like this one from Joseph Joseph which comes with a clever attachment to reduce waste. 

Joseph Joseph Handi-Zest Multi-Function Zester - View at Amazon

The ergonomic handle on this zester makes it comfortable to hold. We like that it comes with a protective sheath so you can store it in your utensils drawer without the risk of injuring yourself when you open it and get something out. There is an integrated cleaning blade which ensures no zest is wasted or left behind. The zester can be put in the dishwasher but we recommend hand washing to prolong its life and quality. 

Try our plain lemon cupcakes next or make a lemon drizzle cake if you’re looking for something moist and easy to slice. You might also like this vanilla cupcake recipe which has a simple buttercream frosting.