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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Line 24 muffin cups with paper liners.
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3
Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
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4
Spoon batter into the prepared muffin cups, filling them about 2/3 full.
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5
Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
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6
Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
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7
Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
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8
Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
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9
For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
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10
Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
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11
Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
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12
Spoon lemon filling into the holes.
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13
Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
