Gluten Free Lemon Cupcakes with Lemon Buttercream Frosting

I have several people in my life that have a gluten allergy.  I really feel bad for them having to sacrifice some of the amazing desserts that are out there.  So, this recipe is for all of you that need a sweet treat without the tummy ache!! And the frosting is AMAZING!! I could have sat down and ate the whole bowl myself.

(printable recipe) 

12 Cupcakes:  
1 box (15 oz) gluten free yellow cake mix  
1/2 c. butter, softened
2/3 c. water  
3 eggs, beaten 
2 Tbsp. grated lemon peel  
Frosting: (double this if you like lots of frosting...I did)
2 c. powdered sugar 
1/4 c. butter, softened 
1 tsp. grated lemon peel 
2-3 Tbsp. fresh lemon juice (don't double this, makes it too strong)

In large bowl, stir together all cake ingredients until moistened.  Divide batter evenly into 12 muffin cups. Bake at 350 degrees for 18-20 minutes. Cool completely before frosting.

Beat all frosting ingredients until creamy and smooth.  Frost cupcakes.  I like my cupcakes chilled, especially with the lemon.  So, they can be store in a covered container in the refrigerator before serving.   

**Keep in mind that this cupcake is a bit denser than a regular cupcake...but the taste is still great!!

Source:  "mooched" from Betty Crocker