Tangerine Lemon Cupcakes *

1 pkg yellow cake mix
1 (3 oz) pkg instant lemon pudding mix
3/4 cup tangerine juice
1/2 cup vegetable oil
4 eggs

For Glaze:
3 Tbsp tangerine juice
1 lemon, zested and juiced
2 cups powdered sugar

Preheat oven to 325.  Line muffin tins with paper liners (about 20 muffin cups).  Mix together cake and pudding mixes in bowl.  Stir in tangerine juice, oil, and eggs until well blended.  Fill each prepared muffin cup about 2/3 full.  Bake until a toothpick inserted in center of cupcake comes out clean, about 15-18 minutes.  Let cool in pan 10 minutes.  Transfer cupcakes to a wire rack to cool completely, about 1 hour.

For Glaze:  Stir together tangerine juice, 1 Tbsp lemon juice, lemon zest, and powdered sugar in bowl until well blended.  Drizzle over cooled cupcakes.

**This can also be made in a bundt pan.  Grease and flour bundt pan prior to pouring in mix.  Bake about 35-40 minutes.  Let cool in pan 10 minutes and then transfer to wire rack to complete cooling.  Place cake on serving platter and drizzle with glaze.

I made this as cupcakes, but I think I would have preferred the bundt cake because more of the glaze would stay on the cake.

Makes 20 cupcakes