Lemon Champagne Celebration Cupcakes Recipes

LEMON CHAMPAGNE CELEBRATION CUPCAKES

Lemon Champagne Celebration Cupcakes image

Make a toast! This elegant champagne cupcake has a twist of lemon in the filling and glaze.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup water
1/2 cup dry champagne
1/2 cup vegetable oil
3 eggs
2 teaspoons grated lemon peel
1/4 cup lemon curd (from 10-oz jar)
1 tablespoon sour cream
2 cups powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.
Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.
Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.
In small bowl, mix lemon curd and sour cream until well blended. Set aside.
To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.
In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.
To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 29 g, TransFat 0 g

LEMON SHANDY CUPCAKES

Lemon Shandy Cupcakes image

Like a beer and lemonade shandy? You'll love this light and refreshing shandy cupcake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup hefeweizen wheat beer
1/2 cup vegetable oil
3 eggs
2 teaspoons grated lemon peel
4 oz cream cheese, softened
1/2 cup butter, softened
1/8 teaspoon salt
2 tablespoons hefeweizen wheat beer
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
5 to 6 cups powdered sugar
Honey, if desired
Small lemon wedges, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box, using cake mix, 1 cup beer, the oil and eggs. Stir in 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat cream cheese, butter and salt with electric mixer on low speed until blended. Beat in 2 tablespoons beer, 1 teaspoon lemon peel and the lemon juice. Beat in powdered sugar until blended. If frosting is too thick, beat in more beer, a few drops at a time. Frost cupcakes. Just before serving, drizzle with honey and garnish with lemon wedges. Store loosely covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 32 g, TransFat 0 g

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