Ingredients
Original recipe makes 2 dozen cupcakes
1 (18.25 ounce) package lemon cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1/4 cup vegetable shortening
1/4 cup butter
1/4 cup fresh lemon juice, or to taste
2 cups confectioners' sugar
4 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons orange juice
1 tablespoon grated lemon zest, or as needed
Directions
1-Preheat oven to 350 degrees F (175 degrees C).
2-Line 24 muffin cups with paper liners.
3-Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
4-Spoon batter into the prepared muffin cups, filling them about 2/3 full.
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.
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.
7-Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
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.
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.
10-Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
11-Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
12-Spoon lemon filling into the holes.
13-Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.