Gluten-Free Lemon Lover's Cupcakes with Lemon Buttercream Frosting

Vegetarian
Gluten-Free Lemon Lover's Cupcakes with Lemon Buttercream Frosting
80 min.
12
196kcal

Suggestions


Indulge your senses with these delightful Gluten-Free Lemon Lover's Cupcakes, a perfect treat for anyone who adores the bright, zesty flavor of lemon! Whether you're hosting a gathering or simply craving a sweet escape, these cupcakes are sure to impress. With a light and fluffy texture, each bite bursts with the refreshing taste of lemon, making them an ideal dessert for any occasion.

What sets these cupcakes apart is not only their gluten-free nature but also the luscious lemon buttercream frosting that crowns them. Made with real lemon juice and zest, this frosting adds a creamy, tangy finish that perfectly complements the sweetness of the cake. Plus, they are vegetarian-friendly, making them a versatile choice for various dietary preferences.

Ready in just 80 minutes and yielding 12 scrumptious servings, these cupcakes are a delightful way to brighten up your day. With only 196 calories per cupcake, you can enjoy a guilt-free treat that satisfies your sweet tooth without compromising on flavor. So gather your ingredients, preheat your oven, and get ready to whip up a batch of these irresistible lemon cupcakes that will leave everyone asking for seconds!

Ingredients

  • 15 oz betty crocker's cake mix gluten free yellow
  • 0.5 cup butter melted
  • 0.7 cup water 
  •  eggs beaten
  • tablespoons lemon zest grated
  • cups powdered sugar gluten-free
  • 0.3 cup butter softened
  • teaspoon lemon zest grated
  • tablespoons juice of lemon fresh

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 12 regular-size muffin cups.
  3. 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.
  4. 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.
  5. 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.
  6. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

Nutrition Facts

Calories196kcal
Protein3.05%
Fat56.3%
Carbs40.65%

Properties

Glycemic Index
8.33
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
1.793043476084%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:196.35kcal
9.82%
Fat:12.56g
19.33%
Saturated Fat:7.64g
47.74%
Carbohydrates:20.41g
6.8%
Net Carbohydrates:20.28g
7.37%
Sugar:19.72g
21.91%
Cholesterol:71.42mg
23.81%
Sodium:108mg
4.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.53g
3.07%
Vitamin A:414.68IU
8.29%
Selenium:3.65µg
5.21%
Vitamin B2:0.06mg
3.54%
Vitamin E:0.45mg
3.01%
Vitamin C:2.47mg
3%
Phosphorus:25.52mg
2.55%
Vitamin B12:0.12µg
2.03%
Vitamin B5:0.19mg
1.91%
Folate:6.25µg
1.56%
Vitamin D:0.22µg
1.47%
Iron:0.22mg
1.21%
Calcium:11.87mg
1.19%
Vitamin B6:0.02mg
1.11%
Zinc:0.16mg
1.08%