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Lemon Champagne Celebration Cupcakes
Lemon Champagne Celebration Cupcakes
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Prep Time:
40 minutes
Total Time:
2 hours 30 minutes
Elegant champagne cupcakes with lemon filling and glaze - a toast to delicious sophistication!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup water
  • 1/2 cup dry champagne
  • 2 teaspoons grated lemon peel
  • 1/4 cup lemon curd (from 10-oz jar)
  • 1 tablespoon sour cream
  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Line a 15x10x1-inch pan with foil and spray it with cooking spray.
  • Prepare cake batter according to package instructions using cake mix, water, champagne, oil, and eggs. Gently fold in 2 teaspoons of grated lemon peel. Transfer batter to pan.
  • Bake for 17 to 23 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan for about 1 hour. Transfer the cake pan to the freezer and freeze until firm, which will take about 1 hour.
  • Blend the lemon curd and sour cream in a small bowl until smooth and well combined. Keep aside.
  • Take the cake out of the freezer and use foil to lift it from the pan. Cut out 24 rounds with a 2 1/4-inch round biscuit cutter. Place 12 rounds top side down, spread each with about 1 teaspoon of lemon curd filling, and top with the remaining cake rounds, top side up.
  • Combine powdered sugar, melted butter, and lemon juice in a medium bowl until smooth. Drizzle approximately 1 tablespoon of the icing over each cake, letting it cascade down the sides.
  • Place each cake in a decorative cupcake liner and top with optional lemon peel curls for a beautiful presentation when serving.

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