Recipe by Sharlene~W
These mini cupcakes are packed with lemon flavor. A Paula Deen recipe.
Top Review by donnie27
Oh my.........I've been making these for at least 4 years and have some in the oven right now. They are such a different and easy to eat dessert. We are going to a birthday party and I was asked to bring a dessert.....(sort of an open house affair), and I thought this would be perfect.
I thought I had reviewed this recipe long ago.....but guess it disappeared.
These are really easy to make.....and as far as being too sweet.....that's why everyone likes them I guess.
Thanks Paula and Sharlene for posting. Donna
- 18 1⁄2 ounces yellow cake mix
- 3 1⁄2 ounces instant lemon pudding mix
- 4 large eggs
- 3⁄4 cup vegetable oil
- 4 cups confectioners' sugar
- 1⁄3 cup fresh lemon juice
- 1 lemon, zest of
- 3 tablespoons vegetable oil
- 3 tablespoons water
Directions See How It's Made
- Preheat the oven to 350°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. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
- Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
- Make the glaze while the cakes are baking. 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.