18 1/2-ounce package lemon cake mix
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.