Ingredients

• 1  package 1-layer-size white cake mix
• 1  teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/2  teaspoon finely shredded orange peel
• 1/2  cup sifted powdered sugar
• 1  tablespoon orange juice

Directions

1. Preheat the oven to 350 degree F. Line thirty-six 1 3/4-inch muffin cups with miniature paper bake cups;* set aside.

2. Prepare cake mix according to package directions, except stir in rosemary and orange peel. Spoon a well-rounded teaspoon of the batter into each prepared muffin cup.**

3. Bake cupcakes in the preheated oven about 12 minutes or until tops spring back when lightly touched and cupcakes are golden brown. Cool in muffin cups on a wire rack for 5 minutes.

4. Meanwhile, for glaze, in a small bowl, stir together powdered sugar and orange juice; set aside. Remove cupcakes from muffin cups. Dip tops in the glaze mixture. Cool completely on wire rack. Makes 36 mini cupcakes.

*Test Kitchen Tip: If you don't have 1 3/4-inch muffin cups, line twelve 2 1/2-inch muffin cups with paper bake cups. Prepare batter as directed for Rosemary Mini Cupcakes. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 350 degree F oven about 15 minutes or until golden brown. Cool and glaze as directed. Makes twelve 2 1/2-inch cupcakes.

**Test Kitchen Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.