GLUTEN-FREE LEMON LOVER'S CUPCAKES WITH LEMON BUTTERCREAM FROSTING

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

Stir up Betty Crocker™ Gluten Free yellow cake mix with fresh lemon to create delicious cupcakes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1/2 cup butter, melted
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

Steps:

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
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.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, beat powdered 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.

Nutrition Facts : Calories 340, Carbohydrate 50 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 35 g, TransFat 0 g