Paula Deen's recipe
- 18 1/2 oz. package yellow cake mix
- 3 1/2 oz. package instant lemon pudding mix
- 4 large eggs
- 3/4 c. vegetable oil
- 4 c. confectioner's sugar
- 1/3 c. fresh lemon juice
- 1 lemon, zested
- 3 Tbsp. vegetable oil
- 3 Tbsp. water
Preheat oven to 350. Spray mini muffin pan with non-stick cooking spray. Combine cake mix, pudding mix, eggs and oil and blend with electric mixer until smooth. Fill each tin halfway. Bake for 12 minutes. Turn out onto a tea towel.
While muffins are baking, sift sugar into mixing bowl. Add lemon juice, zest, oil and water. Mix with spoon until smooth.
Dip cupcakes into glaze while still warm. Place on rack to set for 1 hour.