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Lemon Champagne Celebration Cupcakes

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  • Prep 40 min
  • Total 2 hr 30 min
  • Servings 12
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Make a toast! This elegant champagne cupcake has a twist of lemon in the filling and glaze.
Updated Oct 28, 2011
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  • 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


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    In small bowl, mix lemon curd and sour cream until well blended. Set aside.
  • 5
    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.
  • 6
    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.
  • 7
    To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    You'll find lemon curd in most large supermarkets with the preserves and jellies.


Nutrition Facts are not available for this recipe
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