I LOVE Lemon! This is a super easy recipe and so moist and delicious! I hope you enjoy it as much as I do. I like to keep these in my freezer so that when I need something sweet I have them handy. Also a great tip for going to birthday parties because you can bring your own sweet treat!
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- 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
- ½ cup butter, melted
- ⅔ cup water
- 3 eggs, beaten
- 2 tablespoons grated lemon peel
- 2 cups powdered sugar
- ¼ cup butter, softened
- 2 to 3 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir cake mix, water, ½ 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, ¼ 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.
Thanks Tablespoon and Betty Crocker!