recipe from Lisa@The Cutting Edge or Ordinary
from a recipe at Butter with a a side of Bread
For the cake:
1box lemon cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
4 large eggs
1 1/4 cups sour cream (I actually didn’t have quite enough sour cream so I used half sour cream/half vanilla yogurt and it worked great!)
1/2 cup milk
For the glaze:
3 1/2 cups powdered sugar
Zest from one lemon)
2 Tbs. unsalted butter, melted
1/4 cup fresh lemon juice
1/4 cup hot water
Preheat the oven to 325. Coat a mini muffin tins 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.
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. Enjoy!