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

 

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 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.