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1
To Make Cupcakes:.
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2
Position the rack in the center of the oven and heat to 350u00b0F
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3
Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
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4
Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
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5
Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy.
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6
Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla.
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7
Beat in one-half of the flour mixture, scraping down sides of bowl.
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8
Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
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9
Divide batter among the muffin cups, filling each about one-half full.
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10
Bake for 20 minutes or until a toothpick inserted comes out clean.
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11
Cool cupcakes in pan on a wire rack for 10 minutes.
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12
Remove cupcakes and cool completely.
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13
To Make Frosting:.
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14
Place the white chocolate in a microwavable medium bowl.
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Microwave on HIGH for 1 to 1 1/2 minutes.
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16
Let stand for 1 minute.
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Stir until it's completely melted and smooth. Cool slightly.
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18
Add the cream cheese, butter, lemon peel and vanilla.
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Beat with an electric mixer at medium speed until the ingredients are mixed.
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20
Add the confectioners' sugar and beat until the frosting is smooth.
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21
To Assemble Cupcakes:.
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22
Remove the paper liners from the cupcakes and turn the cupcakes upside down.
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Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes.
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24
Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides.
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25
Sift the confectioners' sugar over the tops of the cupcakes.
