Lemon Champagne Celebration Cupcakes

 

Ingredients

Cupcakes

• 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

Filling

• 1/4

  cup lemon curd (from 10-oz jar)
• 1

  tablespoon sour cream

Icing

• 2

  cups powdered sugar
• 2

  tablespoons butter, melted
• 3

  tablespoons fresh lemon juice

Steps

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.