Lemon Lover's Cupcakes with Lemon Buttercream Fros

Lemon Lover's Cupcakes with Lemon Buttercream Fros

Prep Time:
20 min
Start to Finish:
1 Hr 20 Min
Servings:
Print:
8.5 x 11 6 x 4

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

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.

Additional Directions

Prep Guide and Tips:
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Nutritional Information Per Serving; 1 Cupcake:

Calories:
330 
Calories From Fat:
120 
Total Fat:
13g 
Cholesterol:
85mg 
Sodium:
290mg 
Potassium:
25mg 
Protein:
2g 
Vitamin A:
8% 
Vitamin C:
0% 
Calcium:
0% 
Iron:
0%