Saturday, June 4, 2011

Lemon Lover's Cupcakes w/ Lemon Buttercream Frosting *Recipe*

Last week, I alluded to these certain cupcakes that I, one day, ventured into the kitchen to attempt. I'm by no means the greatest cook or baker in the world, so aside from step-by-step instructional boxed recipes that would take a lot to botch up, it's all up in the air!

That day I was feeling pretty good and I had an urge to just bake something. So I went online and researched gluten free recipes in hopes of finding something that would catch my eye {and something that we had all the ingredients for}.

That's when I came across across the recipe for gluten and dairy free Lemon Lover's Cupcakes with Lemon Buttercream Frosting on

Now, I'm not a HUGE lemon fan, but I know my mother and sister are, so I figured they would enjoy them :)

Gathering up all the ingredients the recipe called for {probably not the smartest idea to have the laptop right by my baking station...}, I got to work.

Here's a little quark you may not have known: I HAVE to have the kitchen cleaned before I do anything!

Bet you didn't know that ^.^

Here are the ingredients you're going to need:
  • 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
**Note:: At the time, we didn't have a lemon so we used lime peel and juice-It worked just as well, if not better in he opinion of my family and I**

Now for the preparation.

Step 1.

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.

Step 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.
 Step 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.

Step 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. 
When all that is said and done, the last step: frost cupcakes with frosting.
The finished result....


{I even got a little fancy ;) }

{Excuse the Christmas wrappers; we didn't have any others I could find O.o}

{Yummy, yummy cupcakes!}

For the whole recipe, nutrition facts, or to view more recipes on, head on over HERE!

Happy baking :)


Anonymous said...

Those look DELISH! said...

i luv lemon soooooo much & these look yummy :)

Devan @ Accustomed Chaos said...

yum! those look incredibly yummy!!

Cabootique said...

Those look delicious! I'm always so happy when someone posts a gluten free recipe, as I've just started a gluten free diet. Definitely going to have to give these a shot!

XmasDolly said...

And how come you don't bring your recipe to our Thursday's Recipe Swap Meet? Mmmmmm This one would be perfect. You think about it honey. Show one -- copy one! mmmmmmm

Unknown said...

Thanks for the site, very useful!
And your cupcakes looks so heavenly....

Terra Heck said...

You did a good job on the cupcakes, Christmas paper and all. :) I like lemon baked goods and these look delish.

Dee said...

they look delicious Kayla!! I also have to have a clean kitchen to cook. I'm a fan of lemon cakes...I'll be the lime gave it a special something...yuuummy!