White Chocolate Surprise Cupcakes with Cream Cheese Frosting

I you're looking for a cupcake that will surprise people and they'll rave about later, these are the ones.  You'll love them!

These cupcakes are my daughter's absolute favorites.  She requests them often.  You'll get plenty of compliments on these.  I made them for a bridal shower and they were a big hit.

This recipe makes 24 cupcakes. 

Ingredients:

White Chocolate Cupcakes

1 box white cake mix (2 layer size)

1/2 box Jell-O white chocolate pudding mix (4 serving size)

1/2 cup sour cream 

4 egg whites 

1 cup water

1/3 cup oil

2 packages white chocolate Lindt truffles (24 total truffles)

 

White Chocolate Cream Cheese Icing

1 container (8 oz) whipped cream cheese

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar

1/2 box Jell-O white chocolate pudding mix (4 serving size)

4 ounces white chocolate, melted and cooled

Directions:

White Chocolate Cupcakes

 

Preheat oven to 350 degrees F.

Mix together cake mix, 1/2 box white chocolate pudding mix, sour cream, egg whites, water, and oil until fully combined.  Beat 2 minutes.

Fill cupcake liners in cupcake pan 2/3 full, bake for 16-18 minutes at 350 degrees F. When done the top will just start to turn golden and should spring back when touched. A toothpick inserted in the center will come out clean.

When cupcakes are cool, core your cupcakes to create room for the truffle. I use a large round icing tip. Just insert and pull out to remove a small amount of cake. Don't insert the icing tip clear to the bottom of the cupcake.  You don't want the hole to go all the way through.  Leave some cake at the bottom. Then push your truffles down inside. 

These are also absolutely delicious without the truffles.

White Chocolate Cream Cheese Icing

Beat butter until fluffy. Then add whipped cream cheese. Beat until blended well.

Add 1 teaspoon vanilla extract.  Mix in 4 cups of powdered sugar one cup at a time, beating between each. Add pudding mix and mix well.

If necessary add milk 1 tablespoon at a time until frosting is a good piping  consistency.

Melt the white chocolate  in the microwave.  When cool add to frosting.  Beat until fluffy and light, about 3 to 5 minutes.

Pipe icing onto cupcakes.

I topped mine with white chocolate curls and some pearl sprinkles.

 

Lemon Lime Cupcakes with Mountain Dew

These cupcakes are so light and perfect--not too tart, not too sweet.  Take a shortcut and start with a cake mix.  You'll get rave reviews,  if you have any left over to share!

 Ingredients:

CAKE
1 (2 layer size) box lemon cake mix
1 (3.4 ounce) box instant lemon pudding mix
3 eggs
1/2 cup sour cream

1/3 cup vegetable oil
1 cup Mountain Dew soda
1 teaspoon lemon juice

1 teaspoon lime juice
 

FROSTING

3/4 cup butter, softened

7 ounces (about 1 1/2 cups) marshmallow crème

5 cups confectioner’s sugar

1/4 teaspoon salt

2 teaspoons lemon juice
2 teaspoons lime juice
2 Tablespoons Mountain Dew soda

3 -5 drops yellow food color
 

Directions:

CAKE

Preheat oven to 350 degrees F.
Mix cake mix, pudding and eggs well.
Add sour cream and oil to the batter and beat for 1 minute.
Slowly pour in mountain dew soda, lemon juice, and lime juice. Beat for 2 minutes.
Place cupcake liners in 24 cups of a cupcake pan. Fill cupcake liners 2/3 full and bake at 350 degrees F for 13 to 17 minutes (or until toothpick inserted comes out clean).
Cool completely on wire rack before frosting.

FROSTING
Beat butter on medium speed until smooth, light, and fluffy. Add marshmallow crème and beat until light and fluffy.  Slowly add confectioners’ sugar one cup at a time, beating well after each.  Mix in salt.  Add lemon juice, lime juice, and mountain dew.  Mix well.  Add food coloring and beat until very light and fluffy, 3 to 5 minutes.

Smooth frosting on to cupcakes with a knife or spatula, or pipe frosting on cupcakes as desired.