Preheat to 350. Pam miniature muffin tins. Blend for 2 minutes 8.5 ounces yellow cake mix, 3.5 ounces instant lemon pudding mix, 4 large eggs, 3/4 cup vegetable oil. Half fill each muffin tin. Bake 12 minutes, a little past golden brown. Turn onto tea towel.

Sift 4 cups confectioners' sugar into a mixing bowl. Add 1/3 cup fresh lemon juice, zest of 1 lemon, 3 tablespoons vegetable oil, and 3 tablespoons water. Mix with a spoon until smooth. Dip cupcakes into glaze while 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. Wait an hour, then store in containers with tight-fitting lids.