Paula Deen's Lemon Blossoms

I've been making these for quite some time and Alyssa decided to start making them too.
She now calls this her" signature" dish because she loves making them so much.

Paula Deen's Lemon Blossoms

18 1/2-ounce package yellow cake mix

3 1/2-ounce package instant lemon pudding mix

4 large eggs

3/4 cup vegetable oil

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, 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 1 hour, before storing in containers with tight-fitting lids.

* the glaze seems to run out before the blossoms do so we make a double batch.

**it is hard to get the portions of raw dough right so that they don't bake out of the cups and overflow so I would fill the cups no more than halfway and even a third is good. Very small spoonfuls.