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Lemon Lover's Cupcakes with Lemon Buttercream Frosting (Gluten Free)

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Lemon Lover's Cupcakes with Lemon Buttercream Frosting (Gluten Free)

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

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(117 Ratings)

117 Ratings

5 spoons 29%

4 spoons 24%

3 spoons 28%

2 spoons 10%

1 spoons

Member Reviews (9)

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PREP TIME
20 Min
TOTAL TIME
1 Hr 20 Min
SERVINGS
12

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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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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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 a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cupcake)

Calories 330

(Calories from Fat 120),

Total Fat 13g

(Saturated Fat 8g,
Trans Fat 0g),

Cholesterol 85mg;
Sodium 290mg;
Total Carbohydrate 51g

(Dietary Fiber 0g,
Sugars 34g),

Protein 2g;

Percent Daily Value*:

Vitamin A 8.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

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.

Review & Comments

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1 - 3 of 9 Reviews View All

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

Posted 7/29/2010 6:39:49 PM REPORT ABUSE srcue10 said:

Rating:

I am newly diagnosed w/Celiac and love lemon cake. I added the juice of a whole lemon in addition to the lemon rind. These cupcakes, with the regular lemon frosting, which is gluten free, was so close to the real thing that I had to stop my family from eating them all! I also love the brownie mix. They keep really well in a tupperware in the fridge after making them. I put chopped walnuts in the brownies and they were great for a whole week.

This reply was: Helpful Inspiring