- 18 1/2 oz pkg yellow cake mix
- 3 1/2 oz pkg instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 4 cups powdered sugar
- 1/3 cup fresh lemon juice
- 1 lemon, zested
- 3 Tbls vegetable oil
- 3 Tbls water
Preheat oven to 350F.
Spray mini muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half-way. Bake for 12 minutes. Turn onto a tea towel. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and water.Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they are still warm, covering as much of the cake as possible. Place on wire rack with wax paper underneath to catch drips. Let glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.