Lemon Lemony Cupcakes

Lemon Lemony Cupcakes
Gluten free, Dairy Free

Ingredients:

1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix

½ cup butter, melted

1/3 lemon juice

1/3 cup water

3 eggs, beaten

1 lemon peel only

1/3 cup instant lemon pudding

1 Tablespoon poppy seeds

Step 1:Preheat oven to 350 degrees.

Step 2:Fill 2 regular size muffin pans with 18 to 20 paper baking cups. (This recipe wont make a complete 24 muffins.)

Step 3:In a mixer stir cake mix, butter, lemon juice, water, eggs,lemon  peel and jello.  Mix all together in mixer until creamy. 

Step 4:Add poppy seeds and mix only until combined into batter. Divide batter evenly among muffin cups.

Step 4:Bake 20 to 22 minutes or until lightly browned.  Cool 10 minutes and remove baking pans. Cool completely and frost with frosting recipe below.

Creamy Lemon Frosting

Ingredients:

½ cup earth balance butter

½ cup vegan non hydrogenated shortening

4 cups powdered sugar

1 Tablespoon lemon jello

1 teaspoon Lemon peel

1 Tablespoon Lemon Juice

1 teaspoon vanilla

1 to 2 Tablespoons Vanilla Almond milk

Step 1:Place all the above ingredients in mixer and cream well. 

Step 2: Frost your yummy muffins!