Best 2 Lemon Champagne Celebration Cupcakes Recipes

LEMON CHAMPAGNE CELEBRATION CUPCAKES

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.

LEMON SHANDY CUPCAKES

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.