These simple lemon cupcakes start with a boxed cake mix and have added ingredients to keep them moist and tart.
Then they’re topped off with a sinfully delicious white chocolate buttercream frosting!
Making lemon cake from a white cake mix is super simple and easy. a perfect way to get your desired results every time and without fail. I love the combination of lemon cake with white chocolate buttercream. every bite is a combination of rich flavors, sweetness, and tart citrus. These cupcakes are perfect for any occasion and especially lovely around summertime thanks to their bright and cheery appearance.
White Chocolate Lemon Cake
Combining white chocolate and lemon is nothing that I haven’t done before. My White Chocolate & Lemon Parfaits, as well as my White Chocolate Chip Lemon Muffins, are two prime examples of how wonderful the flavor combination is.
This cake starts with a boxed cake mix, brightened up with a box of lemon pudding, lemon juice, and fresh lemon zest so that every bite is bursting with tangy citrus flavor. We even add in some Greek Yogurt to keep the cupcakes moist. I love the citrus flavor of these cupcakes, the lemon is the perfect base for the lusciously sweet buttercream flavored with smooth white chocolate. The homemade white chocolate buttercream frosting is simple to make but tastes super high-class and incredible.
For the cupcakes, you will need:
- Boxed White Cake Mix
- Lemon Pudding
- Vanilla Greek Yogurt
- Vegetable Oil
- Egg Whites
- Fresh Lemon Juice
- Lemon Zest
- Vanilla Extract
For the buttercream, you will need:
- Softened Butter
- Powdered Sugar
- White Chocolate
For the exact amounts needed, please see the recipe card below.
How to Make Lemon Cupcakes with White Chocolate Buttercream
- Preheat your oven to 350 degrees F and line your cupcake pans with paper liners, set aside.
- In a large mixing bowl combine the cake mix, dry pudding mix, eggs, oil, yogurt, lemon juice, lemon zest, and vanilla.
- Use an electric mixer on medium speed to mix together until the batter becomes thick and smooth.
- Use a large cookie scoop to scoop out the batter and fill each cup about 2/3 of the way full.
- Bake in the oven for 18 minutes or until a toothpick can be inserted and come out clean.
- Allow the cupcakes to cool completely before adding the frosting.
- In a bowl in the microwave, melt your white chocolate chips until smooth. Set them aside and allow them to cool.
- While that is cooling, cream the shortening and butter together in a separate bowl.
- Add in the powdered sugar, one cup at a time until incorporated.
- Stir in the salt and vanilla until mixed.
- Add in the water, a little at a time, until it is a spreadable consistency.
- Finally, beat in the cooled white chocolate until fully incorporated.
- When the cupcakes have cooled, spread or pipe the frosting onto the cupcakes.
- Serve and enjoy!
- If desired you can swap out the Greek yogurt for sour cream.
- To melt the white chocolate you will want to place it into a bowl and microwave in 30-second intervals and stir between each until smooth. If needed, you can add up to a tablespoon of coconut oil to help get a smoother consistency.
How long are buttercream frosted cupcakes good for?
These cupcakes will last up to 4 days if kept well covered and stored in the fridge. I recommend eating them within 2 or 3 days for the best tasting results as the cold air in the fridge may cause the cupcakes to dry out.
Can I use lemon cake mix?
Absolutely! Use yellow cake mix or lemon cake mix if desired. these cupcakes will still taste incredible either way. If using lemon cake mix you may wish to reduce the lemon extract just a tad or leave it as-is. The choice is yours and will depend on how much lemon flavor you want.
Can I freeze leftover buttercream?
Yes, keep the leftover buttercream stored in an airtight container in the freezer for up to 3 months. Thaw for several hours in the fridge or on the counter and use as desired.
Looking for more delicious cupcake recipes? Check out these fun suggestions!
- Guinness Black Bottom Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
- Strawberry Cupcakes
- Tequila Key Lime Cupcakes
- Blueberry Cupcakes with Brown Sugar Frosting
- 1 box white cake mix, 18.25 oz. I used Duncan Hines
- 2 box lemon pudding 3.5 oz ea
- 1 cup vanilla Greek yogurt, I used Chobani
- 1 cup vegetable oil
- 4 egg whites, lightly beaten
- 1/4 cup fresh lemon juice
- zest from 2 lemons
- 1 teaspoon vanilla
- 1 cup butter softened
- 1 cup shortening
- 7 cups powdered sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 10 oz white chocolate melted and cooled
- 1/3 cup water
- For the cupcakes, preheat oven to 350. Line cupcake pans with liners and set aside. In a bowl, combine cake mix, pudding mixes, eggs, oil, yogurt, lemon juice, lemon zest and vanilla. Beat on medium until batter combines and becomes thick and smooth. Using a large cookie scoop, fill each cupcake liner 2/3 full. Bake for 18 minutes or until a tooth pick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- For the buttercream, melt chocolate in microwave, stirring until smooth. Set aside and allow to cool. Meanwhile, beat together butter and shortening until creamy. Carefully add in powdered sugar one cup at a time. Stir in salt and vanilla until incorporated. Mix in water as needed to keep a spreadable consistency. Finally, beat in white chocolate until completely blended.
- When cupcakes have cooled, spread or pipe on frosting.
Serving Size1 cupcake
Amount Per Serving Calories 412Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 23mgSodium 205mgCarbohydrates 44gFiber 0gSugar 38gProtein 3g