1 (8 ½ ounce) package of yellow cake mix
1 (3 1/2 ounce) package of instant lemon pudding mix
¾ cup vegetable oil
4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees.
Spray miniature muffin tins with non-stick cooking spray. Combine the cake mix, pudding mix, egg and oil and blend with the an electric mixer until smooth, about 2 minutes. Pour a small amount of batter into each muffin tin, filling each half way. Bake for 12 minutes. Take out of the muffin pan.
Sift the sugar into a mixing bowl. Add the lemon juice, zest , oil and water. Mix with a fork until smooth.
Dip the cupcakes into the glaze while they are warm, coating them all over. Place on wire racks with waxed paper underneath to catch the mess. Let the glaze set. Freezes well.