Gluten/Dairy Free Cupcakes

3 Eggs, lightly beaten

1/2 cup Siggis Plant Based yogurt (replaces sour cream)

1/3 Earth Balance vegan buttery sticks (replaces butter)

1 Magnolia Mixes Lemon Pound Cake Mix

Use Cream Cheese Frosting with Lemon Add-In for the frosting.

Follow directions on cake mix.

Line muffin pan with muffin liners. Spray muffin liners lightly with PAM. Fill muffin cups about 2/3 full.

(This recipe does not have cupcake making directions so you might start checking at 15 min.)  Bake for 17-20 minutes or until toothpick inserted in middle of cupcake comes out clean. Cool for 5 minutes, then remove cupcakes to cooling rack and let cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.

Note:

This cupcake recipe is for Gluten/dairy free.  But it is really good if you just follow the directions on the cake mix and use sour cream and butter which will make it just Gluten Free.