Lemonade Sunshine Cupcakes

 from Evelyn’s Kitchen in New York City
Makes:  18 cupcakes
Hands-on time:  1 hour
Total time:  2 hours

6 oz white chocolate, chopped
1 ½ cups all-purpose flour
½ cup (1 stick) unslated butter, softened
1 cup sugar
2 large eggs
½ tsp Kosher salt
¼ tsp baking soda
½ cup milk
2 Tbsp lemon zest
1 Tbsp fresh lemon juice
Lemonade Frosting*

1.  Preheat oven to 350 degrees.  Process chocolate in food processor until finely chopped.  Toss chocolate with 1 Tbsp flour; set aside.

2.  Beat butter and sugar at medium speed with an electric mixer until fluffy, about 5 to 6 minutes.  Add eggs, one at a time, beating well after each addition. 

3.  Whisk together 1 ½ cups flour, salt and baking soda; add to butter mixture alternately with milk.  Begin and end with flour mixture.  Beat at low speed until blended after each addition.  Add lemon zest and juice; beat for 1 minute.  Stir in chocolate.  Spoon batter into lined muffin pans, filling two-thirds full.  Bake 18-20 minutes or until cupcakes are firm but not dry.  Remove and cool completely on wire racks.  Top with Lemonade Frosting.

* Lemonade Frosting

½ cup (1 stick) unsalted butter, softened
2 tsp sea salt
5 cups powdered sugar, sifted and divided
1 Tbsp milk
1 Tbsp half-and-half
1 tsp vanilla extract
2 Tbsp fresh lemon juice
2 Tbsp lemon zest

1.  Beat butter and salt at medium speed with an electric mixer for 30 seconds or until smooth and creamy.
2.  Add half of powdered sugar, milk and half-and-half, beating until blended; scrape down sides of bowl.  Add remaining powdered sugar, vanilla, lemon juice and zest, beating until blended and stopping to scrape bowl as needed.  Beat mixture on high speed 5 to 6 minutes or until light and fluffy.