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Gluten-Free Lemon Lover's Cupcakes with Lemon Buttercream Frosting

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Gluten-Free Lemon Lover's Cupcakes with Lemon Buttercream Frosting
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 12
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Stir up Betty Crocker™ Gluten Free golden cake mix with fresh lemon to create delicious cupcakes.
May 4, 2018

Ingredients

  • 1 box Betty Crocker™ Gluten Free golden cake mix
  • 1/2 cup butter, melted
  • 2/3 cup water
  • 3 eggs, beaten
  • 2 tablespoons grated lemon peel

  • 2 cups icing sugar
  • 1/4 cup butter, softened
  • 1 teaspoon grated lemon peel
  • 2 to 3 tablespoons fresh lemon juice

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2
    In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
  • 3
    Bake 18 to 23 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4
    In medium bowl, beat icing sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

Expert Tips

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    How-To Grate only the bright yellow portion of the lemon peel for best flavour. The "pith," or white part of the skin, is bitter.

Nutrition Information

330 Calories, 13g Total Fat, 2g Protein, 51g Total Carbs, 34g Sugars

Nutrition Facts

Serving Size: 12 cupcakes
Calories
330
Total Fat
13g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
85mg
Sodium
290mg
Total Carbs
51g
Dietary Fiber
0g
Sugars
34g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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