Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Line 24 muffin cups with paper liners.
Step 3
Beat lemon cake mix water vegetable oil and eggs in a large bowl for 2 minutes.
Step 4
Spoon batter into the prepared muffin cups filling them about 2/3 full.
Step 5
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.
Step 6
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.
Step 7
Stir 2 cups confectioners' sugar into shortening mixture about 1/2 cup at a time until the filling is smooth. Set filling aside.
Step 8
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.
Step 9
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.
Step 9
Gradually beat in 4 cups confectioners' sugar alternating with drizzles of orange juice to make a smooth and creamy frosting.