Follow the instructions on the cake box and add 1 box of instant lemon pudding into the mix. Scoop into cupcake wrappers in your muffin pan and use an ice cream scoop. It will assure consistent size.

Once the lemon cupcakes are cooled you can mix your glaze.

Mix all of the ingredients together with a small whisk so you get all the powdered sugar lumps out. Let it sit a few minutes to solidify some and then brush it across the entire surface of each lemon cupcake with a silicone or pastry brush.

You can add more powder sugar if itâ??s too runny.

Blend cream cheese butter, and lemon flavoring in your mixer, slowly add powdered sugar. Put the mixture in a Ziploc bag and cut the corner off. Swirl onto the cupcakes and then drizzle them with the caramel.