I found this recipe from yours truly, Paula Deen. I watched her make these on the hit TV show Paula's Home Cooking, saw how easy they were to make, and then hopped to!
Not too much else to say except that I have made these twice. The second time they came out more moist, but get this - the first time I used regular cake mix, the second time I used a "Reduced Sugar" cake mix with the package also indicating that they threw in a cup of pudding mix. I thought that the second time around they wouldn't be as good because there was "less sugar," but I couldn't have been more wrong. They were just as good as the first time, if not better. Healthy Lemon Blossoms? Not really, once you add the glaze, no matter how much "reduced sugar" is in the cake mix, the glaze will make up for it!
from Paula's Home Cooking, Episode: Supper Club
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
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 thoroughly, about 1 hour, before storing in containers with tight-fitting lids.