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Gluten Free Lemon Lover's Cupcakes with Lemon Buttercream Frosting

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

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( 119 Ratings)

119 Ratings

5 Stars 29%

4 Stars 24%

3 Stars 28%

2 Stars 10%

1 Stars

Member Reviews ( 11 )

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Prep Time 20 min
Total Time 1 hr 20 min
Servings 12

Ingredients

Cupcakes

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

Frosting

2: cups powdered sugar

1/4: cup butter, softened

1: teaspoon grated lemon peel

2: to 3 tablespoons fresh lemon juice

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Directions

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.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Grate only the bright yellow portion of the lemon peel for best flavor. The "pith," or white part of the skin, is bitter.

Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 330
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 290mg; 290%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 0g 0% Sugars 34g 34% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 5/4/2012 1:39:06 PM REPORT ABUSE Mamaboo88 said:

Rating:

Probably one of the worst cupcakes I have ever had. I added extra lemon but still the flavor was barely there. The icing was way way way to thick , I had to cut it down with some whipping cream.

This reply was: Helpful Inspiring

Posted 4/1/2012 10:39:32 AM REPORT ABUSE baker-usa said:

Rating:

Loved the frosting!!! Made it for my "giant" white cupcake for a friend's birthday because he wanted something not too sweet. We topped off the dessert with pineapple-raspberry-orange sherbet and it got raves from all 5 of us!

This reply was: Helpful Inspiring

Posted 9/2/2011 3:10:53 PM REPORT ABUSE lemonfreak said:

Rating:

A dear friend was recently diagnosed as gluten sensitive so I have been trying to encourage her by trying different gluten free recipes. We both love anything lemon so I gave this recipe a try. The frosting is delicious! However, the cake is very dense and not very flavorful. After reading the other reviews, I'm wondering if I did something wrong. I'm usually quite a good baker. If anyone has any suggestions, please feel free to comment!

This reply was: Helpful Inspiring