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Lemon Cupcakes with White Chocolate Buttercream

Tanya Schroeder
  • 2018 minutes
  • Serves

INGREDIENTS

1

box white cake mix, 18.25 oz. I used Duncan Hines

2

box lemon pudding 3.5 oz ea

1 cup

vanilla Greek yogurt, I used Chobani

1 cup

vegetable oil

4

egg whites, lightly beaten

1/4 cup

fresh lemon juice

zest from 2 lemons

1 tsp

vanilla

1 cup

butter softened

1 cup

shortening

7 cups

powdered sugar

1 tsp

salt

2 tsp

vanilla

10 oz

white chocolate melted and cooled

1/3 cup

water