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Gluten-Free Lemon Lover's Cupcakes with Lemon Buttercream Frosting
Gluten-Free Lemon Lover's Cupcakes with Lemon Buttercream Frosting
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Elevate Betty Crocker™ Gluten Free yellow cake mix with zesty lemon for delectable cupcakes.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
  • 2/3 cup water
  • 3 eggs, beaten
  • 2 tablespoons grated lemon peel
  • 2 cups gluten-free powdered sugar
  • 1/4 cup butter, softened
  • 1 teaspoon grated lemon peel
  • 2 to 3 tablespoons fresh lemon juice
Instructions:
  • Preheat your oven to 350°F and line a 12-cup muffin tin with paper baking cups.
  • Combine cake mix, water, melted butter, eggs, and lemon peel in a large bowl until just moistened. Divide batter evenly into muffin cups.
  • Bake for 18 to 23 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from the pan to a cooling rack. Allow it to cool completely for about 30 minutes.
  • In a medium bowl, combine powdered sugar, 1/4 cup of butter, and 1 tablespoon of lemon juice. Mix with an electric mixer on low speed until well combined. Gradually add the remaining lemon juice, 1 teaspoon at a time, until the mixture is creamy and smooth. Stir in 1 teaspoon of lemon peel. Frost the cupcakes with the prepared frosting.

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