Combine the gluten-free cake mix, gluten-free pudding mix, eggs, applesauce and oil and blend well with an electric mixer until smooth (batter will be sticky).
Fill each mini muffin tin 3/4 way with batter. I like to use a cookie scoop.
Bake for 12 minutes.
Make glaze while poppers are baking.
To make the glaze, combine the powdered sugar, oil, water, lemon juice and zest in a medium bowl. Mix with a spoon until smooth.
Dip the poppers into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, before storing in containers with tight-fitting lids.
Mama says "Check all of your labels!"Recipe adapted from Paula Deen's Lemon Blossoms.Did you make a recipe? Tag @mamaknowsglutenfree on Instagram, Facebook or @mamaknowsgf on Twitter! I'd love to see what you created!