Not sure if this is what you're looking for, but found this in an old Cake Mix Doctor newsletter. I think it could be easily changed to cupcakes. Good luck!
Marsha's Lively Lemon Bundt Cake
Marsha Gillett of Yukon, OK, is a self-proclaimed "cake aficionado" because she loves cake, bakes cake, and eats cake. This cake recipe is among her best, she says, and she serves it to family, friends and "our little older ladies at church who, in reality, can be your toughest critics." Have fun by using some of the different orange juices in the grocer's case. Marsha likes to use the orange and passion fruit juice combination. And although Marsha serves this cake unglazed, we dusted it with confectioners' sugar and would like a simple lemon juice and confectioners' sugar glaze drizzled over, too.
Serves: 16
Preparation time: 5 minutes
Baking time: 43 to 47 minutes
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain lemon cake mix
1 package (3.5 ounces) instant lemon pudding mix
3/4 cup orange juice (or an orange and tropical juice combination)
1/2 cup vegetable oil
1 container (8 ounces) lemon yogurt
4 large eggs
1 teaspoon grated lemon zest
1. Preheat the oven to 350 degrees. Mist a 12-cup Bundt pan with vegetable oil spray, and dust with flour. Shake out the excess flour.
2. Place the cake mix, pudding mix, orange juice, oil, yogurt, eggs, and lemon zest in a large mixing bowl. Beat with the electric mixer on low speed for 1 minute, then scrape down the sides of the bowl, and increase the mixer speed to medium. Beat 2 minutes more. Pour the batter into the prepared pan and place it in the oven.
3. Bake until the cake is golden brown and tests done, 43 to 47 minutes. Remove the pan from the oven and let cool 20 minutes, then run a knife around the edges and invert the cake onto a rack to completely cool. Sprinkle with confectioners' sugar and slice and serve.
Quote by @%username% on %date%
%body%