Gluten Free St. Patrick's Day Cupcakes
Short on time? This is my go-to quick and easy gluten free cupcakes, St. Patrick's Day themed!
Equipment
- 1 Muffin Tin
- 1 Package Of Gold Cupcake Liners
- 1 Handheld Mixer [a whisk will also work]
Ingredients
- 1 box Betty Crocker Gluten Free Yellow Cake Mix
- 3/4 cup Water
- 1/3 cup Butter- Melted
- 2 tsp Gluten Free Vanilla Extract
- 2 Eggs
- 1 container Pillsbury Funfetti Vibrant Green Vanilla Frosting
- 1 jar Gold Sprinkles
Instructions
- Heat oven to 350°F for aluminum or glass pan or 325°F for nonstick pan
- Add paper baking cupcakes to muffin tin
- Microwave butter for 30 seconds [or until melted]
- Add cake mix, water, melted butter, vanilla, and eggs in a large bowl
- Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. [if you don't have a mixer, a whisk should work just fine]
- Pour batter into muffin tins, don't fill completely to the top
- Bake for 20 minutes or until toothpick comes out clean
- Let cool completely
- Add the green frosting and gold sprinkles to the top!
Notes
This box mix also works for baking a cake, just follow directions on the box for an 8 or 9 inch square cake!