Doesn't the name of these just catch your attention? It did mine when I was browsing on Food Network's site and found this Paula Deen recipe that had 5 out of 5 stars and over 700 reviews. Lemons, Paula Deen, and dessert have to be good together right? I had been looking for an excuse to make these and finally made them for our end of summer play group potluck. They were amazing! There were only a few left and Ben was so happy that I brought a few more home because he had been begging for more the night before. He said that it was his new favorite dessert! That was coming from someone who really doesn't love citrus desserts too. You will love these!
18 1/2-ounce package yellow cake mix3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 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 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.