Mini Lemon Drop Cupcakes

Mini Lemon Drop Cupcakes 1 box lemon cake mix 1 box instant vanilla pudding 3.4 oz, dry mix 4 large eggs 1 1/4 cups sour cream or yogurt 1/2 cup milk Easy Lemon Glaze 3 1/2 cups powdered sugar 2 tsp grated lemon zest from 1 lemon 2 TBSP unsalted butter melted 1/4 cup fresh lemon juice from 1 lemon 1/4 cup hot water To make the Mini Lemon Cupcakes: Preheat the oven to 325 F. Coat mini muffin tin with cooking spray. Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth. Fill each muffin hole about 1/2 full. I used a small cookie scoop and it worked perfectly! Bake for about 12 minutes or until a toothpick inserted in the center comes out clean. Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down. Cool completely and once all the batter is cooked, you can make the glaze. To make the Lemon Glaze: Place the wire racks over waxed paper. Beat the glaze ingredients in a medium bowl until smooth. Dip muffins in glaze to coat the bottoms (which are now the tops!) and the sides and let the excess drip off back into the bowl. Place each lemon drop back on the wire racks until the glaze is set.