White Chocolate and Lemon Cupcakes

Cupcakes flavoured with tangy lemon and sweet and creamy white chocolate. These white chocolate and lemon cupcakes are a delicious twist on the classic lemon drizzle cake.

white chocolate and lemon cupcakes

This is these lemon and white chocolate cookies in cupcake form. I have proclaimed my love of lemon flavoured foods at every opportunity. Whilst the humble lemon drizzle cake still remains my all-time cake of choice, these lemon cupcakes, paired with white chocolate, are a fun twist on an old favourite. Lemon and white chocolate are such a good combination, and I think the sharp lemon works so nicely when paired with the sweet white chocolate.

Aren’t cupcakes wonderful? They’re little individual delights, with swirls of fancy icing and topped with sweets. (And bitesize, if you’re like me.) They’re so easy to make and much easier to serve compared with large cakes. Plus, they’re super quick and can be whipped up and iced in an hour. Minimum time means cake is quicker- what’s not to love about that?!

Last October, I was tasked with making thirty-five cupcakes for a Christening, so I was put off them for a bit. I think enough time has elapsed now, so I’ve given them another go. Paired with a cupboard overflowing with cupcake cases, cupcakes were definitely overdue. (Does anyone else seem to hoard cupcake cases? You use maybe two dozen for a tray of cupcakes, then next time you make cupcakes, you obviously *need* to buy new, super cute, colourful wrappers. Am I right?! Please tell me I’m not the only one.)

These yellow cupcake cases are perfect for lemon cupcakes. (Psst. Spot the pink ones I had to use after I ran out of yellow. My mum’s enforcing a cupcake-case-intervention due to the problem mentioned above.) What better way to show what’s on the inside by colour-coding the outside? I feel they’re a bit summery, though. At the moment, it’s drizzling with rain and we’re recovering from the after-effects of Storm Doris. Rays of sunshine and long, dry days feel like a distant dream. Perhaps they are. British summers are always a wash-out. Which, in my opinion, means all the more reason for baking some of these white chocolate and lemon cupcakes to brighten up your day!

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White Chocolate and Lemon Cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

White Chocolate and Lemon Cupcakes

Cupcakes flavoured with tangy lemon and sweet and creamy white chocolate. These white chocolate and lemon cupcakes are a delicious twist on the classic lemon drizzle cake.


  • 100g softened butter
  • 100g caster sugar
  • 2 large eggs, beaten
  • 100g self-raising flour
  • ½ tsp baking powder
  • Zest of 1 lemon
  • 2tsp lemon juice
  • 100g chocolate, cut into shavings
  • 125g softened butter
  • 250g icing sugar
  • White chocolate stars, to decorate
  • 4tbsp royal icing
  • 2tsp lemon juice
  • Few drops of water
  • Yellow food colouring (optional)


  1. Pre-heat the oven to 160°c/325°c/gas mark 3. Line a twelve-hole cupcake pan with paper liners.
  2. In a large bowl, beat together the butter and sugar with an electric whisk, until pale and fluffy.
  3. Add the eggs, sieved flour and baking powder, lemon zest, lemon juice, and white chocolate. Whisk again until the mixture is just combined and there are no lumps of flour left.
  4. Spoon the mixture into the cake cases to about two thirds full. Bake in the pre-heated oven for 20-25 minutes, or until the cakes are risen and golden brown in colour, and spring back when pressed lightly. Leave to cool slightly in the tin then transfer to a wire rack to cool completely.
  5. For the buttercream, use an electric whisk to beat the butter to soften, then add the icing sugar a tablespoon at a time, beating well between each addition. Once all the sugar is added, beat on a high speed for a few minutes to make it really smooth. Add the buttercream to a piping bag and pipe swirls or rosettes onto each cupcake (I used a 2d tip). Decorate with white chocolate stars.
  6. For the drizzle, mix the royal icing with the lemon juice, food colouring, and enough water to make a smooth, not-too-thick paste. Add to a piping bag, snip off the end to give a small hole, and drizzle over the buttercream. ▪

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