Lemon and White Chocolate Cupcakes

Although I'm not usually a great fan of white chocolate, I make an exception when it comes to these little goodies.

Cupcake Ingredients

1 cup unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla
1 tablespoon grated lemon zest
1/2 cup buttermilk

Cupcake Instructions

Sift together flour, baking powder, baking soda and salt. 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. Line 12 muffin tins with paper liners. Fill each paper liner with a scant 1/4 cup of batter to about 1/2" below top of liner. Bake at 350 degrees for about 18 minutes. Cool cupcakes for 10 minutes in pan on a wire rack. Invert cupcakes onto wire rack to cool completely before frosting.

Frosting Ingredients

6 ounces white chocolate, melted and cooled
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
2 teaspoons grated lemon zest
1 teaspoon vanilla
3 cups icing sugar

Frosting Instructions

Melt the white chocolate in a saucepan. Set aside to cool. Meanwhile, beat together cream cheese and butter until fluffy. Add lemon zest and vanilla. Mix well. Add melted white chocolate and stir to blend. Add icing sugar until a good spreadable consistency is reached. Remove cupcakes from liners, invert, and frost upside down. Garnish with shaved white chocolate and sifted icing sugar.