1 box Betty Crocker® Gluten Free yellow cake mix (15 ounces)
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 - 3 tablespoons fresh lemon juice
Heat oven to 350 degrees F. Place paper baking cup in each of 12 regular-size 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.
Per Serving: cal. (kcal) 330, Fat, total (g) 13, chol. (mg) 85, sat. fat (g) 8, carb. (g) 51, sugar (g) 34, pro. (g) 2, vit. A (IU) 389, sodium (mg) 290, Starch () 1, Other Carb () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet