Lemon-Filled Cupcakes

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. (5 minutes)

Recipe View In a large bowl, beat together the lemon cake mix, water, vegetable oil, and eggs until well combined, about 2 minutes. (2 minutes)

Recipe View Spoon batter into the prepared muffin cups, filling them about 2/3 full. (5 minutes)

Recipe View Bake in the preheated oven until the cupcakes are very lightly golden and a toothpick inserted into the center comes out clean, 18 to 22 minutes. (20 minutes)

Recipe View Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. (30 minutes)

Recipe View While the cupcakes are cooling, prepare the lemon filling. In a medium bowl, cut together the vegetable shortening and 1/4 cup softened butter using a pastry cutter or fork until well combined. (5 minutes)

Recipe View Gradually beat in the lemon juice until the mixture is light and fluffy. (3 minutes)

Recipe View Stir in 2 cups confectioners' sugar, about 1/2 cup at a time, until the filling is smooth and creamy. Set aside. (5 minutes)

Recipe View Place the chopped white chocolate in a microwave-safe bowl. Heat in the microwave in 15-second intervals, stirring in between, until melted and smooth. Be careful not to overheat. (2 minutes)

Recipe View For the frosting, in a large bowl, beat together the softened cream cheese and 1/2 cup softened butter until smooth and creamy. (3 minutes)

Recipe View Stir in the melted white chocolate and vanilla extract until well combined. (1 minute)

Recipe View Gradually beat in the 4 cups confectioners' sugar, alternating with drizzles of orange juice, until the frosting is smooth, creamy, and reaches your desired consistency. (5 minutes)

Recipe View Once the cupcakes are completely cool, use a small knife or cupcake corer to cut a hole in the top of each cupcake, deep enough to hold the lemon filling. (10 minutes)

Recipe View Spoon the lemon filling into the holes, filling them generously. (5 minutes)

Recipe View Transfer the cream cheese frosting to a piping bag fitted with your desired tip. Pipe the frosting onto the top of each cupcake. (10 minutes)

Recipe View Garnish with a sprinkle of grated lemon zest. (2 minutes)

Recipe View Serve immediately or store in an airtight container in the refrigerator for up to 3 days.