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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 9
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tyina Beach
b.t@hotmail.comThe frosting was a bit too runny, but the cupcakes were delicious. I would recommend chilling the frosting for longer before piping it onto the cupcakes.
OMOJOYJOYNigeria JOY
joy-o35@yahoo.comThese cupcakes were a bit too tart for my taste, but they were still good. I would recommend using less lemon juice in the batter or adding more sugar.
Bliss Robertson
robertson26@hotmail.comThe cupcakes were a bit dry, but the frosting was delicious. I would recommend using a different cupcake recipe or adding more moisture to the batter.
DK kushwaha Rautahat
kdk93@gmail.comThese cupcakes were a bit too sweet for my taste, but they were still enjoyable. The lemon flavor was nice and the frosting was creamy. I would recommend reducing the amount of sugar in the recipe if you don't like your desserts too sweet.
Nadir Nadir
nadir.nadir73@hotmail.frI followed the recipe exactly and the cupcakes turned out perfectly. They were moist and fluffy, and the frosting was light and airy. I would definitely recommend this recipe to anyone looking for a delicious and gluten-free lemon cupcake.
Uzmaasif Paracha
uzmaasif.paracha81@hotmail.comThese cupcakes were easy to make and turned out beautifully. The lemon flavor was perfect and the frosting was smooth and creamy. I would definitely recommend this recipe to anyone looking for a delicious and gluten-free dessert.
Rohma Ovon
o.r31@gmail.comI'm not a huge fan of lemon desserts, but these cupcakes changed my mind! The lemon flavor was subtle and not overpowering, and the frosting was the perfect complement. I'll definitely be making these again.
Ifrah Ahmed
ahmed.i@yahoo.comThis recipe is a keeper! I've made these cupcakes several times now and they always turn out perfectly. They're the perfect balance of sweet and tart, and the frosting is to die for.
Jayden Landry
landry-jayden26@gmail.comI made these cupcakes for a party and they were a hit! Everyone loved them, even the people who don't usually like gluten-free desserts. The cupcakes were moist and fluffy, and the frosting was light and airy.
Grace Kibokwe
g-kibokwe@aol.comThese cupcakes were a delightful treat! The lemon flavor was perfectly balanced, and the buttercream frosting was smooth and creamy. I would definitely recommend this recipe to anyone looking for a delicious and gluten-free dessert.