Ingredients:
for the cupcakes
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
for the glaze
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Instructions
Start by preheating the oven to 350 F. Use vegetable cooking oil to spray the miniature cupcake tins. With an electric mixer blend he cake mix, pudding mix, eggs and oil until smooth. Fill each cupcake tin with batter but only half way. Bake for around 12 minutes. Using a spoon mix the sugar with the lemon juice, zest, oil, and 3 tablespoons water. Dip the warm cupcakes into the glaze using your fingers till completely covered. Place them on wire racks with some paper underneath. Let them set for an hour before you put them into tight-fitting containers.
http://www.dailywt.com/5-easy-and-healthy-kids-dessert-recipes/