Preheat oven to 350 degrees and line cupcake tins with cupcake papers.
1 cup butter, softened
2 cups sugar
4 eggs, room temperature
2-3/4 cup flour
2-1/4 tsp baking powder
1 cup milk
2 Tbsp vanilla
1 tsp lemon extract
4 ounces white chocolate chopped fine
In bowl of mixer add butter and beat until fluffy about 3 minutes add sugar and continue to beat another 3 minutes. Add eggs 1 at a time and beat thoroughly after each addition.
Sift flour and baking powder together. Add to butter mixture 1 cup at a time alternating with milk, ending with the flour mixture. Add vanilla and lemon extract and mix till blended. Fold in white chocolate. Place in prepared tins filling each liner with 1/4 cup batter. Should make 24 cupcakes. Bake 17-22 minutes until toothpick inserted in center comes out clean. Cool for 10 minutes in tins and then remove from tin and let cool completely.
Lemon truffle filling
3/4 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
1 cup water
2 egg yolks beaten
1/3 cup fresh squeezed lemon juice
1 Tbsp lemon zest, finely chopped
1 Tbsp butter
1 cup white chocolate chips
1-8 ounce block cream cheese
Mix sugar, cornstarch, salt and water in a medium sauce pan. Heat on medium high, stirring to a boil.
Reduce to low cook 2 more minutes. Remove from heat. Beat egg yolks in a heat proof bowl. Add 1/4 cup of hot mixture to eggs, stirring. Add a little more hot mixture and continue stirring. Add egg mixture back to pot. Place pot back on stove on medium high heat, stirring to a boil. Reduce to low cook 2 more minutes. Remove from heat. Add lemon juice, zest and butter. Stir till butter melts. Pour half of mixture in a bowl and let cool to use in frosting. To the other half add white chocolate chips and stir till melted. Set aside to cool, this is your truffle filling to fill your cooled cupcakes with.
Lemon Whipped Cream frosting
2 Tbsp sugar
2 tsp vanilla
1 cup heavy whipping cream
Reserved lemon curd
In bowl of mixer add sugar, vanilla and whipping cream. Beat until soft peaks form. Add reserved lemon curd mixture and continue to beat until stiff peaks form.
When cupcakes have cooled pipe white truffle filling into cupcakes. Frost with whipped cream frosting and ENJOY!!:)
These need to be refrigerated until ready to serve.