These soft cookies are the BOMB! Addicting. This is a Paula Deen recipe I tweaked, it's fine with a yellow cake mix, but much better with a lemon cake it. Can vary this by using different puddings and juices.
Remember, I warned you.... VERY ADDICTING!
- 18 1/2-ounce package
yellowLEMON cake mix
- 3 1/2-ounce package instant lemon pudding mix (Sugar-free is fine)
- 4 large eggs
- 3/4 cup vegetable oil
- 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 into a large baking pan.
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 a slotted spoon, 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 cookie sheet or waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.