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| 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 |
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| 2 | cups powdered sugar |
| 1/4 | cup butter, softened |
| 1 | teaspoon grated lemon peel |
| 2 | to 3 tablespoons fresh lemon juice |
| 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 center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. |
| 4. | 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. |
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| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
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| Grate only the bright yellow portion of the lemon peel for best flavor. The "pith," or white part of the skin, is bitter. |
Nutrition Information:
330 ( 120); 13g ( 8g, 0g); 85mg; 290mg; 51g ( 0g, 34g); 2g 8%; 0%; 0%; 0% 1/2 ; 3 ; 0 ; 2 1/2 3 1/2