Tuesday, June 3, 2014

Lemon Cupcakes with Cream Cheese Frosting

Summer seems to be in full bloom here...I can tell because the pollen has been so high here. Not a day goes by where I don't feel stuffy and miserable. 

Summer has always been my favorite season. Get to spend time outdoors, all the grilled food, and the beach! I do love summer. Can't really complain about anything...except bugs...Gross.

The flavors of summer are all light and make you feel cool. Like watermelon, popsicles, mint, lemon, and etc. Just last week I got a killer craving for something lemony. It came out of no where. I haven't baked or made cupcakes for about a month or so. I had a really bad week where nothing turned out right, so I boycotted my kitchen. After a much needed break I decided it was time to bake something. Easy though. Because if these cupcakes didn't turn out, I would probably never bake again...that's probably a little dramatic. 

If you follow me on Instagram, I posted these cute little cupcakes just a couple weeks ago.

Just thinking of lemons brings summer feelings. So what better way to celebrate Memorial Day weekend then with some lemon cupcakes! This past Memorial Day weekend I decided to make these easy but amazing cupcakes. 

I know with the whole recipe I took shortcuts, but with how my weeks have been, there's nothing wrong with a shortcut here and there. 

Besides, with the shortcuts I now have the confidence to bake more and I know things will turn out. 
Just look at how light and fluffy they are!

Yes, they are gluten and dairy free. The texture is amazing for being gluten free. It's not dense or crumbly. 

Lemon Cupcakes with Cream Cheese Frosting

1 Pkg. Betty Crocker Gluten Free Vanilla Cake Mix
1 Cup Water
3 Eggs
1/2 Cup or 1 Stick of Earth Balance Butter 
1 Tbsp of Lemon Juice or extract
Betty Crocker Cream Cheese Frosting

Combine mix, water, eggs, and butter and mix together until combined. Add in lemon flavoring use more or less depending on preference. Beat on medium for two minutes. Batter will probably be very runny, which is okay. I was concerned but they turned out wonderful. 

Pour into muffin tins, filling about 3/4 of the way full. Bake for 18-23 minutes at 350 degrees fahrenheit. 
Yield: 12-15 Cupcakes
Remove from oven and let cool before frosting. 
I used pre made frosting, mostly because I wasn't going to experiment with making my own cream cheese frosting. But I will soon. Be careful when buying frosting if you are sensitive to dairy, the Whipped kind contains dairy!