Mini-Lemon Cakes with Lemon Glaze

This is the best cake I've tasted in a long time.

I made mini-lemon cakes in a jumbo muffin pan.   

I would say that you can turn these into cupcakes.  Just bake as you normally would until they're done in the center. 

The strawberry yogurt and applesauce certainly makes these healthier than your typical butter or oil-loaded cake(s).  But, when you pour that glaze down over the warm cakes?  It fills into every crack and crevice and makes them so moist and delicious.  Completely fools you into thinking that it's full of butter. 

This is something that I could eat out of the pan all day long.  In fact, I kinda did.  They're that good. 

When Scott tried this cake, he made the same "I love it" face that he made when I baked the Holiday Eggnog Bread.  That bread was pure sugar bliss.

Mini-Lemon Cakes with Lemon Glaze

1 box of lemon cake mix
1 cup of yogurt (I used strawberry.)
3 eggs
1/3 cup of:  half vegetable oil, half applesauce
1 T. grated lemon zest

Glaze:
1 cup powdered sugar
2 T. melted butter
1-2 T. fresh lemon juice
1 t. vanilla

Mix together the cake ingredients using an electric mixer. 

Spray extra large muffin cups or put in liners for cupcakes.

Each muffin cup should be filled 2/3 of the way full.

The jumbo ones baked for about 23 minutes.  Adjust accordingly.

While the cakes are baking, whisk together the ingredients for the glaze. 

Pour over the cakes while they're still warm.