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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.