Have you seen Real Simple Magazine’s “Fake It Don’t Make It” section? Well, this gluten free lemon filled cupcake recipe is sort of like that. It is delicious and, best of all, you do not have to kill yourself to make it! Just purchase a few key ingredients, throw it together and wow, you have a fabulous gluten free desert.
Gluten/Wheat Free, Vegetarian, Kid Friendly
1 package of your favorite gluten free white cake mix & all the ingredients they have listed to make it
1 can gluten free lemon pie filling (Comstock & Wilderness are gluten free*)
4 tablespoons butter
2 cups powder sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla
4-5 teaspoons milk
candied lemons, optional
Preheat oven according to the cake mix’s directions. Prep cake mix according to package (I used Pamela’s mix with an extra egg). Using paper cups & a muffin pan, fill each cup 3/4 full. Add a dollop of lemon pie filling to the middle of each cup (I used a small scoop with a release action). After adding pie filling immediately place cupcakes in the oven. Bake until golden brown, about 25 minutes. Cool a minute or two in the pan, then transfer cupcakes to a cooling rack to cool completely. Top with frosting and candied lemons.
With an electric mixer, whip butter until soft. Add sugar, lemon juice and vanilla. Add one at a time and as needed teaspoons of milk. Mix until well incorporated and fluffy white.
*Companies often times change their ingredients so always double check me.
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