Lemon-Filled Cupcakes

1 . Stage

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

2 . Stage

Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.

3 . Stage

Spoon batter into the prepared muffin cups, filling them about 2/3 full.

4 . Stage

Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.

5 . Stage

Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.

6 . Stage

Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until filling is smooth. Set filling aside.

7 . Stage

Place white chocolate into a microwave-safe bowl; heat in microwave on high for 15 seconds and stir chocolate. Continue heating in 15 second intervals, stirring between heating until white chocolate is melted and smooth.

8 . Stage

For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.

9 . Stage

Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.

10 . Stage

Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.

11 . Stage

Spoon lemon filling into the holes.

12 . Stage

Pipe cream cheese frosting on top of cupcakes; sprinkle with lemon zest.