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, eggs, oil and water according to cake mix package directions. Pour a small amount of batter, filling each muffin tin half way. Bake for about 14 minutes, or until lightly golden brown on top. Turn out onto a tea towel.

To make the glaze, combine Confectioner’s sugar, lemon juice, lemon zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

Using a fork, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible. 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.

Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash. Stir butter and egg into the mashed squash.

In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened. Fill greased muffin cups three-fourths full.

Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.