April 23, 2024
Easy Gluten Free Lemon Cupcakes with Lemon Buttercream
These sweet and tangy Gluten and Dairy Free Lemon Cupcakes with Lemon Buttercream are the perfect spring treat to bake and share! They are quick and easy with the yellow cake mix and are sure to be a hit!
Lemon Cupcakes with Lemon Buttercream
Serves: 24 | Prep Time: 15 min | Cook Time: 20-25 min
Ingredients
Lemon Cupcakes
- 1 pkg Better Batter Yellow Cake Mix
- 1 1/4 cup (300ml) water
- 1/2 cup (118ml) oil
- 3 eggs or 1 1/2 c aquafaba
- 3 Tbsp lemon zest
- 1 Tbsp lemon juice
- 3 tsp lemon extract
Lemon Buttercream
- 1/2 cup vegan butter
- 1/2 cup vegetable shortening
- 2 1/2 cups powdered sugar
- 2 Tbsp lemon zest
- 2 1/2 Tbsp fresh lemon juice
Instructions
Preheat the oven to 350 degrees F. Prep your cupcake pan.
Make batter. In a bowl, combine the cake mix, water, oil and eggs, stir to combine. Add the lemon juice, lemon zest and lemon extract. Stir well until you have a smooth batter.
Pour the batter into prepared cupcake pan.
Make batter. In a bowl, combine the cake mix, water, oil and eggs, stir to combine. Add the lemon juice, lemon zest and lemon extract. Stir well until you have a smooth batter.
Pour the batter into prepared cupcake pan.
Bake for 20-25 minutes, or until the toothpick comes out clean. Remove cupcakes from oven, and allow to cool on wire rack for 10-15 minutes before inverting. Allow cake to cool completely.
Making Frosting. Combine the butter, shortening and powdered sugar in a stand mixer. With the paddle attachment mix on medium speed for 1 minute. Add the lemon zest and juice. Increase the speed to medium/high and beat until fluffy. Scrape down the sides with a spatula after a minute or so and continue until you have a soft and fluffy buttercream.
Frost the cupcakes and serve.
