Lemon Champagne Celebration Cupcakes

Lemon Champagne Celebration Cupcakes
150 min.
12
308kcal

Suggestions


Indulge in a delightful treat that perfectly marries the zest of lemon with the effervescence of champagne—introducing Lemon Champagne Celebration Cupcakes! These charming desserts are not just a feast for the taste buds; they are a celebration in every bite. Whether you're hosting a festive gathering, celebrating a special occasion, or simply treating yourself, these cupcakes are sure to impress.

Imagine the light, fluffy texture of a yellow cake infused with the bright notes of fresh lemon and the bubbly essence of champagne. Each cupcake is filled with a luscious lemon curd and sour cream mixture, creating a delightful surprise that complements the cake's sweetness. Topped with a silky icing that drips down the sides, these cupcakes are as visually stunning as they are delicious.

Perfectly portioned for sharing, this recipe yields 12 servings, making it ideal for parties or intimate celebrations. With a preparation time of just 150 minutes, you can easily whip up these treats and have them ready to dazzle your guests. The combination of flavors and textures will leave everyone craving more, and the elegant presentation will make them the star of any dessert table. So, gather your ingredients and get ready to create a memorable dessert that will elevate any occasion!

Ingredients

  • box cake mix yellow
  • 0.5 cup water 
  • 0.5 cup champagne dry
  • 0.5 cup vegetable oil 
  •  eggs 
  • teaspoons lemon zest grated
  • 0.3 cup lemon curd (from 10-oz jar)
  • tablespoon cream sour
  • cups powdered sugar 
  • tablespoons butter melted
  • tablespoons juice of lemon fresh

Equipment

  • bowl
  • frying pan
  • oven
  • toothpicks
  • aluminum foil

Directions

  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.
  3. Pour into pan.
  4. 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.
  5. Place pan of cake in freezer. Freeze until firm, about 1 hour.
  6. In small bowl, mix lemon curd and sour cream until well blended. Set aside.
  7. 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.
  8. Place 12 rounds top side down.
  9. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.
  10. 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.
  11. To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

Nutrition Facts

Calories308kcal
Protein4.13%
Fat19.29%
Carbs76.58%

Properties

Glycemic Index
4.17
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
4.6852173857067%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:308.42kcal
15.42%
Fat:6.59g
10.14%
Saturated Fat:2.9g
18.12%
Carbohydrates:58.86g
19.62%
Net Carbohydrates:58.29g
21.19%
Sugar:41.33g
45.93%
Cholesterol:46.53mg
15.51%
Sodium:360.34mg
15.67%
Alcohol:0.63g
100%
Alcohol %:0.69%
100%
Protein:3.17g
6.34%
Phosphorus:158.47mg
15.85%
Calcium:100.69mg
10.07%
Vitamin B2:0.16mg
9.29%
Folate:35.49µg
8.87%
Vitamin B1:0.11mg
7.02%
Selenium:4.88µg
6.97%
Iron:1.15mg
6.37%
Vitamin B3:1.02mg
5.11%
Vitamin E:0.72mg
4.83%
Vitamin K:4.8µg
4.57%
Manganese:0.09mg
4.34%
Vitamin B5:0.34mg
3.37%
Vitamin B6:0.06mg
2.83%
Vitamin A:124.33IU
2.49%
Vitamin B12:0.15µg
2.45%
Fiber:0.57g
2.29%
Vitamin C:1.89mg
2.29%
Copper:0.04mg
2.2%
Zinc:0.28mg
1.85%
Magnesium:7.13mg
1.78%
Vitamin D:0.22µg
1.47%
Potassium:50.69mg
1.45%