18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix (the small box)
1 can of soda (something other than Cola usually)
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, and soda 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.
The flavors of the cake mix, pudding, and soda can be done in a thousand different ways. I like to use a white cake mix, cheesecake pudding, and raspberry cream soda. For the glaze, I use raspberry juice instead of the lemon juice and zest. I've also used diet cake mix, diet soda, and fat-free, sugar-free pudding. It's all good! These treats are super easy and fun and everyone loves them!