Lemon Blossoms

I made these recently because I wanted to try out my new non-stick mini-muffin pan. I've had this recipe in my "try" file for awhile and I'm so glad I did!! The lemon cupcakes were very easy to make and I ended up with almost 5 dozen. There was enough glaze to completely dunk each muffin into it and then I let them dry on a wire wack with a paper towel below it. I passed these out to neighborhood friends b/c once you try them you don't won't to stop eating them. I will definitely make these again!!
Carissa


Lemon Blossoms

Serves: 5 dozen
1 8 1/2-ounce package yellow cake mix
1 (3 1/2-ounce) package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
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 F. Spray miniature muffin tins with vegetable oil 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 out onto a tea towel To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids