Hello friends! I feel like it’s time for some summer flavors! I’ve been doing a lot of chocolate cupcakes lately and I think it’s time for a change. Since I made the strawberry buttercream a few months ago I tried a raspberry buttercream, but I couldn’t get the natural raspberry flavor to come through. Weird right? I’ll keep working on that, but in the mean time here is a delightful treat to keep you satisfied 🙂 This strawberry buttercream has a great flavor and paired with the lemon cupcake it’s a classic combination! Guys….I am bound and determined to come up with a white chocolate sauce. White chocolate is notoriously difficult to work with in baking. I am still going to keep working on it, but this the best result I’ve had so far. Things got a little dicey there for a minute but I really like how it turned out.
I’m pretty excited because now I have a whole new audience for recipe testing. I very recently changed careers and employers and even though I am only 2 weeks in it has been great so far! Great people, great environment and the work is a refreshing change. When I started mentioning the blog my new co-workers seemed very interested and just talking about it so much sort of re-kindled my passion. Plus with the garden re-vamp finally being completed I think I can start posting regularly a couple times a month now!
These cupcakes were a huge hit in my new office so I hope you give them a try! Seriously you will not be disappointed!
- 1 Box Lemon Cake Mix
- 1 Package Jello Lemon Instant Pudding
- 1/2 Cup Milk
- 1/2 Cup Melted Butter
- 1 Cup Sour Cream
- 4 Eggs
- 2 tsp Vanilla Extract
- 1 Cup White Chocolate Chips
- 1/4 Cup Butter
- Zest of a medium lemon
- Juice of 1/2 lemon
- 1 Cup Salted Butter, softened
- 1/4 tsp Salt
- 6 oz White Chocolate, melted and slightly cooled
- 1/4-1/3 cup Strawberry Puree (cut the tops off 8-10 strawberries and puree in a food blender)
- 2-3 Cups Powdered Sugar
Make the filling first. Fill a medium sauce pan with about 2 inches of water and place a metal bowl on the top so that it doesn’t touch the water. Bring the water to a boil, and then melt the butter with the lemon zest and juice in the bowl. Remove bowl from heat and slowly stir in the white chocolate. As soon as all the chocolate has melted place the bowl in the fridge. Let chill in the fridge while you prepare the cupcakes.
*side note If your white chocolate starts breaking down then add 2 tbsp of powdered sugar and beat in with beaters and get it in the fridge. It will be ok….this happened to me and it still turned out great!
Preheat oven to 350 degrees.
To make the cupcakes add the cake mix and pudding into a stand mixer and mix on low. Add butter and milk. Mix well. Add eggs, vanilla and sour cream. Mix well for 2 minutes scraping down the sides of the bowl. It’s very important to make sure that the sides of the bowl are scraped down because if the batter isn’t evenly mixed your cupcakes will have inconsistent texture and bake.
Fill each cupcake liner about 2/3 full with batter. Bake for 20-22 minutes until a toothpick inserted comes out clean. Let cool completely before filling and frosting.
Remove the filling from the fridge. Use an electric hand mixer to beat it for about 2 minutes until it has become light and creamy. Use a piping bag and filling tip to fill the cooled cupcakes with the lemon and white chocolate mixture.
To make the frosting:
In a medium bowl beat the butter and salt with a hand mixer until it lightens in color and becomes light and fluffy. Add 1/2 cup of the powdered sugar, mix well. Slowly beat in the melted white chocolate. Add 1/4 cup strawberry puree. Slowly add 1 1/2 cup of the powdered sugar and beat well for 3-4 minutes until it’s light and fluffy. Add more puree and sugar to taste. You will want the frosting to be stiff enough to hold it’s shape.