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Lemon White Chocolate Cupcakes

5 from 7 votes

Ingredients
  

Lemon Cupcakes:

  • 1 box white cake mix you can use lemon, see note below
  • 3 eggs
  • 1/3 C. oil
  • zest of 3 lemons
  • 1/4 C. fresh lemon juice
  • 1/2 C. buttermilk or milk
  • 2/3 C. sour cream or plain yogurt

White Chocolate Mousse Topping:

  • 1 small pkg. white chocolate pudding mix
  • 1 pint heavy whipping cream if you want to have a lot of frosting you can do 2 pints

Instructions
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Sift cake mix into a large bowl to remove any lumps.
  • 3. Add remaining cake ingredients and stir until smooth.
  • 4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  • 5. Let cool.
  • 6. White Chocolate Mousse: Beat pudding mix and heavy whipping cream until stiff. (That's it, yeah. THAT easy!)
  • 7. Pipe onto cooled cupcakes.
  • NOTE: You can use a lemon cake mix and omit lemon zest and lemon juice, replace juice with extra milk.