Lemon and white chocolate cupcakes

(43 ratings)
Lemon and white chocolate cupcakes
Lemon and white chocolate cupcakes
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Zesty lemon cupcakes with creamy, sweet white chocolate buttercream piped on top in an ice cream-style swirl. Switch up your usual cupcake recipe for these delicious lemon and white chocolate cupcakes to really impress the family.


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

You'll also need:

  • 12-hole muffin tin
  • 12 cupcake cases

Learn how to pipe your buttercream icing on in an ice cream-style swirl like the ones pictured, with our easy-to-follow video.


  1. For the cupcakes: Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.
  2. Sift the flour and baking powder together in a large, clean bowl and set aside.
  3. In a separate large, clean bowl cream the butter and sugar until light and fluffy, then add in the lemon zest.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add half the flour, then half the milk and fold in. Repeat with adding the remaining flour and milk, then fold in again.
  6. Spoon the mixture into the cupcake cases filling of the way and 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.
  7. For the white chocolate buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.
  8. Add the cooled, melted chocolate and continue creaming until fully combined.
  9. Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with lemon zest and grated white chocolate.

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Average rating

  • 4
(43 ratings)

Your comments


I made these and I piped lemon curd into the centre to give them an extra zing lovely recipe!

Pat Shenton

I would love to make these for my daughter's wedding but need to freeze them. Has anybody frozen either this recipe or others already decorated. Please help. Thanks.

Sarah Louise Bridge

Ooooh..... I would add some almonds! But really they are yummy just how they are!!

Sue Harris

I think I would add some floral flavours, either rose, lavender or violet. The flavour can come from essences which wo'nt alter the recipe and the decoration can be pretty with colours,chrystallised flowers ,icing flowers, or dried flowers. Maybe insert some floral jam into the middle of the cupcake.

Josie Smythe

I'd add some coconut to the cupcakes...yum!

Shaby Chic Couture Cupcakesand

I think these wiv toasted meringues and shaved dark chocolate yummy

Roxanne Archbold

grated orange skin on the top yum

Karen O'Gwynn

they look wonderful just as is....however, with cold weather fast approaching, I'd sprinkle a little white powdered sugar on top to give them a snowy look.



lesley pickles

These sound gorgeous. My mouth is watering already. I will surly make a batch.

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