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Submitted by: Tina Dillon from Parma, OH
Originally shared on the web 02/15/2011

18-1/2 oz. pkg. yellow cake mix
3.4-oz. pkg. instant lemon pudding mix
4 eggs, beaten
3/4 c. oil

Lemon Glaze:
4 c. powdered sugar
1/3 c. lemon juice
3 T. lemon zest
3 T. oil
3 T. water

Combine all ingredients in a large bowl. Spray mini muffin cups with non-stick vegetable spray; fill cups 1/2 full with batter. Bake at 350 degrees for 12 minutes. Cool in muffin tin on a wire rack 10 minutes; remove cupcakes from tin and cool completely. Combine all ingredients for Lemon Glaze; stir until smooth. Dip each cupcake into Lemon Glaze to coat; shake off excess. Place on a wire rack set over a baking sheet; refrigerate until set. Makes 4 dozen.